Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 36 bars

How to Make It

Step 1    

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let cool then coarsely chop.

Step 2    

In a large bowl, mix the melted butter with the graham cracker crumbs until evenly moistened. Press the crumbs onto the bottom of a 15-by-17-inch baking pan. Scatter the semisweet chocolate chips on top, followed by the butterscotch chips, white chocolate chips, toasted walnuts and coconut. Scrape the condensed milk into a microwave-safe container and heat it at high power for 30 seconds, until just fluid. Drizzle the milk evenly over the coconut.

Step 3    

Bake the bars in the center of the oven for about 30 minutes, until the coconut is toasted; rotate the pan once for even cooking. Transfer the pan to a rack and let the bars cool completely, at least 4 hours. Cut the bars lengthwise into 6 strips and crosswise into 6 strips to make 36 bars.

Make Ahead

The bars can be kept in an airtight container at room temperature for up to 5 days, refrigerated for up to 1 week or frozen for up to 1 month.

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