Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 tsp sea salt
  • 1 cup (170g) dark chocolate chips (60% cacao)
  • 1 cup (170g) butterscotch chips
  • 1 cup (115g) chopped pecans, lightly toasted
  • 1 cup (75g) unsweetened shredded coconut
  • 1 can (14 oz / 396g) sweetened condensed milk

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine the graham cracker crumbs, melted butter, and sea salt in a bowl, stirring until it looks like wet sand.
  3. Press the crumb mixture firmly into the bottom of the pan using the back of a spoon until it forms a solid, unmoving layer.
  4. Evenly distribute the dark chocolate chips over the crust until the graham crackers are mostly obscured.
  5. Sprinkle the butterscotch chips over the chocolate, ensuring you reach the very corners of the pan.
  6. Layer the chopped toasted pecans over the chips until the surface looks textured and bumpy.
  7. Spread the shredded coconut over the pecans in an even, snowy blanket.
  8. Drizzle the sweetened condensed milk slowly over the top, moving in a grid pattern until every inch of coconut is touched by milk.
  9. Slide the pan into the center of the oven and bake for 30 minutes until the edges are bubbling and the coconut is toasted amber.
  10. Remove from the oven and let cool completely in the pan for at least 2 hours until the center feels firm to the touch.