My favorite holiday treat.
- Carbohydrate 80.4827115723559 g
- Cholesterol 35.46982490625 mg
- Fat 42.7862838521999 g
- Fiber 5.54729995093945 g
- Protein 8.88948809400274 g
- Saturated Fat 26.1520260134245 g
- Serving Size 1 1 Serving (155g)
- Sodium 303.3503094 mg
- Sugar 74.9354116214165 g
- Trans Fat 3.35226441904943 g
- Calories 719 calories
Step-by-step
- Pre heat oven to 325
- Melt butter in 9x13 pan
- Sprinkle gram cracker crumbs on butter evenly (making a crust)
- Make a layer of Coconut
- Layer of Butterscotch Chips
- Layer of Chocolate Chips
- Dribble Condensed Milk over top making sure to cover entire pan
- Sprinkle nuts on top
- Bake at 325 for 25 minutes.
Unlike a standard single-dough pan of brownies that bakes uniformly from edges to center, these layered bars rely on distinct strata of fat, sugar, and dairy that cook at wildly different rates. Many bakers treat this confection as a simple dump-and-bake project, only to pull a pan from the oven where the bottom crust is charred while the shredded coconut and butterscotch on top remain dangerously under-toasted. Mastering this recipe demands attention to thermal distribution and precise physical sequencing.
- Melt the quarter pound of butter directly inside the 9x13-inch glass or metal baking pan before adding the graham cracker crumbs to ensure the base absorbs the fat evenly without requiring a separate mixing bowl.
- Spread the condensed milk in a slow, meandering zigzag rather than dumping it in one spot, because viscous dairy resists flowing laterally once it hits dry shredded coconut and chocolate chips.
- Watch the 325-degree oven closely around the 22-minute mark, pulling the pan the exact moment the exposed coconut edges turn a deep golden-amber hue and the surface bubbling slows down.
- Allow the pan to cool completely to room temperature on a wire rack before cutting, since hot sugar behaves like molten lava and will cause the bars to disintegrate entirely into a crumbly mess.
Visual cues dictate doneness here since no thermometer can pierce this heterogeneous mass of nuts and melted chips. Letting the bars rest overnight in an airtight container at room temperature actually improves sliceability as the condensed milk fully sets the structure.
