Dessert: United States – American Midwest Dessert

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (120 ml) (1 stick / 4 oz (113 g)) unsalted butter, melted
1 1 / 2 cups (150 g) graham cracker crumbs
1 (14 oz (396 g)) can sweetened condensed milk
1 cup (170 g) semisweet chocolate chips
1 cup (170 g) butterscotch chips (optional but classic)
1 cup (80 g) sweetened shredded coconut
1 cup (120 g) chopped pecans or walnuts
Pinch of kosher salt or flaky sea salt (optional)

Show original ingredient measurements

1 / 2 cup (1 stick / 113 g) unsalted butter, melted
1 1 / 2 cups (150 g) graham cracker crumbs
1 (14 oz / 396 g) can sweetened condensed milk
1 cup (170 g) semisweet chocolate chips
1 cup (170 g) butterscotch chips (optional but classic)
1 cup (80 g) sweetened shredded coconut
1 cup (120 g) chopped pecans or walnuts
Pinch of kosher salt or flaky sea salt (optional)

Instructions

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment and pan.
In a bowl, stir together the melted butter and graham cracker crumbs until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
Pour the sweetened condensed milk evenly over the crust, spreading to the edges.
Sprinkle the chocolate chips, butterscotch chips (if using), coconut, and nuts evenly over the top. Gently press the layers down with your palm or the back of a spatula so they adhere.
Bake for 25–30 minutes, until the edges are deeply golden and the center looks set. If desired, sprinkle a pinch of flaky sea salt over the top immediately after baking.
Let the bars cool completely in the pan on a wire rack, about 2 hours. Use the parchment overhang to lift out, then cut into squares. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer texture.