Oooo, baby, I love these things. They are insanely rich, so I can only eat one or two, but they also keep really well, and if I leave them in my line of sight on the counter, I will take a little piece here and take a little piece there until most of the pan is gone. It may not be healthy for my body but it sure feels healthy for my happiness.
For the graham crackers, you can blend them in a food processor or blending, but I typically put them in a gallon-sized bag and beat and roll them into powdery fine submission. Either way works, but the rolling pin method is great if someone has ticked you off!
Let's Get Started!
Ingredients:
3 packs of graham crackers (smashed fine)
1 c. butter (2 cubes, melted)
1 package butterscotch chips
1/2 package (1 c.) semi sweet chocolate chips
1 7 oz package of sweetened coconut
1 c. finely chopped pecans (optional - not for me, but maybe for you)
1 can of sweetened condensed milk
Directions:
Preheat oven to 350 degrees.
Add graham crackers to a gallon-sized bag and beat and roll them with a rolling pin until powdery fine.
Melted butter and pour into gallon bag with graham crumbs.
Mix together until all the graham crackers are coated with a little butter
Pressed mixture into the bottom of a 9x13 pan
Top with bag of butterscotch chips, spread around evenly.
Add semi-sweet chocolate chips, disperse evenly.
Set aside 1/2 c. of the coconut flakes.
Sprinkle remaining coconut flake on top of chocolate chips
Drizzle the entire can of sweetened condensed milk over everything. Spread as much as you can, but it will spread a little on it's own in the oven.
Sprinkle on pecans and remaining coconut flakes.
Bake at 350 degress for 25-30 minutes, until coconut and sweetened condensed milk are golden brown.
Let cool for about an hour before cutting.
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