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Instructions |
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Preheat oven to 350. Spray a 9x13 baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
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Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. Remove from oven and set aside. Meanwhile, melt the butter and combine with the graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
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In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips and coconut over the graham crumb base. Pour the condensed milk evenly over the entire dish.
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Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours. Remove the bars from the pan using the foil or parchment paper handles and transfer to a cutting board. Using a sharp knife, cut into 2x3 inch squares.
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Originally Submitted
8/14/2011
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