Grammie Garwood passed this recipe down to each of her grandchildren. I am lucky that one of her grandchildren shared the recipe with me. These dense, fudgy bars are the perfect sweet treat to keep around the house or package up to give to friends. Since chilling time is required before eating, it is best to bake these at least 2 hours before you intend to serve them.
The childlike appeal of these bars makes them perfect for family gatherings, school treats, or picnics.
- 4 ounces (1 stick) unsalted butter, melted and cooled
1 cup graham cracker crumbs (from about 8 crackers pulsed in the food processor)
1 cup shredded sweetened coconut
1 12-ounce package semisweet chocolate chips
1 12-ounce package butterscotch chips
1 14-ounce can sweetened condensed milk
1 cup coarsely chopped pecans
- Preheat the oven to 350°F.
- Pour the melted butter into the bottom of a 13 x 9-inch baking dish and swirl the pan so that the bottom is evenly coated with butter, paying special attention to the corners.
- Sprinkle the graham cracker crumbs evenly over the butter and press down with your fingertips to form a very thin crust. Create even layers on top of the graham crackers with the remaining ingredients in this order: shredded coconut, chocolate chips, butterscotch chips, sweetened condensed milk, and chopped pecans on top.
- Bake the bars for 35 to 40 minutes, or until the ingredients have completely melted together to form one uniform batter.
- Remove the pan from the oven and allow it to cool to room temperature. Then cover it with plastic wrap and place it in the refrigerator for 2 hours, or until the bars have chilled and are completely solid.
- Cut the bars into 2-inch squares with a sharp knife and store them in a container lined with waxed paper.
- Snacks, Kids
- North American
- 2 dozen bars