Ingredients:

  • 1 ½ cups (180 g) Finely crushed Digestives or Graham Crackers
  • ½ cup (113 g) Melted Unsalted Butter
  • 1 (14-ounce / 396 g) can Sweetened Condensed Milk
  • 1 cup (175 g) Semi-Sweet Chocolate Chips
  • 1 cup (85 g) Sweetened Shredded Coconut
  • ¾ cup (75 g) Pecan Halves or Chopped Walnuts
  • ½ cup (85 g) Butterscotch Chips (Optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, ensuring there is an overhang on the two longer sides.
  2. Melt the ½ cup of unsalted butter. In a small bowl, combine the crushed digestives/graham crackers and the melted butter. Mix until crumbs are evenly moistened.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the base of a measuring cup or glass to create a compact crust.
  4. Evenly pour the entire can of sweetened condensed milk over the crust, ensuring the milk covers the whole base.
  5. Layer the remaining toppings over the condensed milk in the following order: chocolate chips, shredded coconut, butterscotch chips (if using), and finally the chopped nuts. Do not stir or press the toppings down too hard.
  6. Bake for 25 to 30 minutes, or until the edges are golden brown and the coconut topping is deeply toasted. The center should be bubbling slightly and look set.
  7. Remove the bars from the oven and allow them to cool completely to room temperature on a wire rack (about 1–2 hours).
  8. Transfer the pan to the refrigerator and chill for at least 1 hour (2 hours is recommended). Use the parchment paper overhang to lift the entire slab out of the pan. Cut into 18–24 squares or rectangles using a sharp, non-serrated knife.