Ingredients

• 1½ cups (≈170 g) graham cracker crumbs

• ¼ cup (50 g) granulated sugar

• ½ cup (115 g) unsalted butter, melted

• 1½ cups (≈255 g) semisweet chocolate chips

• 1 cup (≈90 g) sweetened shredded coconut

• 1 cup (≈100 g) chopped pecans or walnuts

• 1 can (14 oz / ~396 g) sweetened condensed milk

• Optional: ½ cup (≈90 g) butterscotch chips or white chocolate chips
  
  

Instructions

1. Preheat your oven to 350 °F (175 °C). Line a 9×13‑inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form the crust.

3. Sprinkle the semisweet chocolate chips evenly over the crust. Next, sprinkle the shredded coconut and then the chopped nuts. If using, sprinkle the butterscotch or white chocolate chips now.

4. Pour the sweetened condensed milk evenly over the layered ingredients, covering all the toppings.

5. Bake in the preheated oven for 25 minutes, or until lightly golden around the edges and the condensed milk is bubbling.

6. Remove from oven and let the bars cool completely in the pan (~30 minutes). Then lift out using the parchment overhang, slice into squares or bars, and serve.

7. For cleaner slices, refrigerate for 20 minutes before cutting.
   
   

Chefify Tips

• Press the crust mixture firmly into the pan — a compact crust helps give a good base for the layers above.

• Use a quality sweetened condensed milk for the best texture and flavor — it’s what gives these bars their gooey, cohesive top layer.

• Layer the toppings evenly so each bite gets a mix of chocolate, coconut and nuts.

• Let the bars cool completely before slicing (or refrigerate for 20 minutes) to ensure clean cuts and less crumble.

• Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.