Chocolate, butterscotch, coconut, and pecans on a graham cracker crust are some of the seven layers that make up these ooey gooey bars. Oh, and peanut butter!
These scrumptious, chewy bars are my son’s favorite holiday goodie. His grandma, my mother-in-law, made a batch of these for us every year. She always put some in a separate tin just for him because she knew they were his favorite.
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Now I make them for him. I’m sure they’re not quite the same, but that’s ok. I know he loves them anyway.
Before we start with layer #1, prepare a 9 x 13 baking pan. First, spray it with cooking spray. Then, line the pan with a parchment paper “sling”. Then, spray the parchment again. This keeps the parchment from sliding around and lets you lift the bars out to cut them. They’re extremely sticky. If you choose to skip this step, do so at your own risk.
Layer #1; mix the graham cracker crumbs with melted butter and press firmly into the pan. I use my flat-bottomed measuring cup. A drinking glass or something similar will work, too.
Layers #2, 3, and 4; sprinkle on the chocolate, butterscotch, and peanut butter chips.
Next, layer #5; chewy, sweetened coconut.
Layer #6; chopped pecans.
Last, but not least, layer #7; sweetened, condensed milk. The sweet glue that caramelizes and holds the whole glorious mess together.
Bake until it just starts to brown around the edges. Loosen from the sides of the pan while still warm. Cool completely before lifting from the pan by the parchment handles and cutting into bars. Don’t cheat and lift them out too soon. I know it’s tempting, but they could fall apart.
I used a pizza cutter to cut them into 24 bars.