Ingredients

The following ingredients have 48 Servings
  • 1 stick of unsalted sweet cream butter
  • 10 oz graham cracker crumbs (about ⅔ of a bag)
  • 1 12 oz Bag of semi-sweet chocolate chips (I used Ghiradelli here - but any are fine)
  • 1 12 oz bag of butterscotch chips
  • 1 ¼ Cups shredded coconut
  • 1 ¼ Cups chopped pecans
  • 1 14 oz can of sweetened condensed milk
  • A sprinkle of Kosher salt

Instruction

  • Preheat the oven to 350.
  • Line a 9x13 baking dish with aluminum foil running one way and then line it with foil going the other way so that the foil forms a cross.  Leave extra foil over the edges (roll it up) and then will form something that you can remove the entire pan of treats with.
  • Place your 9x13 oven proof baking dish in the oven (with the foil in it) and  with the stick of butter in the pan. Allow the butter to melt (about 5 minutes)
  • When butter is just melted, remove from the oven and spread the graham cracker crumbs across the bottom of the pan and smooth with a rubber spatula.
  • Pour on the chocolate chips followed by the butterscotch chips. Do not bother to spread them out - just sprinkle evenly over the top as best you can.
  • Sprinkle the coconut over the chips followed by the pecans. Do not bother to spread them out - just sprinkle evenly over the top as best you can.
  • Pour the can of condensed sweetened milk over the top. Do not bother to spread it out - just pour evenly over the top as best you can.
  • Just using your fingers, sprinkle a light sprinkle of Kosher salt over the top.
  • Bake at 350 for 20-30 minutes until the milk is bubbling up through and the coconut has begun to brown slightly.
  • Remove to a cooling rack and allow to cool completely before trying to cut.
  • When cooled, cut into very small pieces. Place in small cupcake papers for easy serving.