Craving something sweet, but can’t decide what to make? How about a dessert with a little bit of everything? This dessert bar has been around for a long time, but still hits a sweet spot when you are craving multiple things. The graham cracker crust is the perfect base for all the nuts and chips you can handle. I will say I was surprised by the amount of sweetened condensed milk the recipe called for. I didn’t write the actually amount needed on my grocery list, so I had to go back to the store to buy another can. (FYI: My local grocery store only carries 14oz cans of sweetened condensed milk; your store might be similar, prepare to buy 2 cans!) This recipe does make more than enough, so feel free to ½ the recipe if you are feeding a smaller crowd.
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For the crust:
2 cups sweetened shredded coconut
2 1/2 cups finely ground graham cracker crumbs
1 cups unsalted butter, melted
For the filling:
1 1/3 cups walnut halves, toasted and chopped
1 1/2 cups semi-sweet chocolate chips
3/4 cups white chocolate chips
3/4 cups butterscotch chips
3 1/4 cups sweetened condensed milk (26 oz)
Make the Baked Bar crust:
Preheat the oven to 300 degrees F.
Line a 9×13 inch baking pan with foil and spray with nonstick cooking spray.
On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7-10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
Put the graham cracker crumbs in a large bowl, add the toasted coconut, and toss with your hands until combined. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
Refrigerate the crust for 15 minutes, then bake for 10 minutes, or until golden brown. Transfer to a wire rack and let the crust cool completely.
Make the Baked Bar filling:
Increase the oven temperature to 325 degrees F.
Evenly spread the nuts in the bottom of the crust.
Spread the chocolate chips over the walnuts, followed by the white chocolate, followed by the butterscotch chips.
In a steady stream, pour the sweetened condensed milk evenly over the filling. Shake the pan very gently to make sure the sweetened condensed milk is evenly distributed.
Bake for 30 to 40 minutes, rotating the pan every 10 minutes, until golden brown and bubbly. Transfer to a wire rack and let cool completely. Cut into squares and serve.
Source adapted from: Dinner & Dessert, originally from Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito