Chewy bars combining chocolate, butterscotch, coconut, nuts, and salted caramel drizzle for a sweet twist.
# Components:
→ Crust
01 - 1 1/2 cups graham cracker crumbs (180 g)
02 - 1/2 cup unsalted butter, melted (115 g)
→ Layers
03 - 1 cup semi-sweet chocolate chips (180 g)
04 - 1 cup butterscotch chips (180 g)
05 - 1 cup sweetened shredded coconut (120 g)
06 - 1/2 cup chopped walnuts or pecans (60 g)
07 - 1 cup sweetened condensed milk (300 ml)
→ Salted Caramel Drizzle
08 - 1/2 cup granulated sugar (100 g)
09 - 2 tablespoons water (30 ml)
10 - 2 tablespoons unsalted butter (30 g)
11 - 1/4 cup heavy cream (60 ml)
12 - 1/2 teaspoon flaky sea salt
# Directions:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs and melted butter in a bowl until evenly mixed. Press the mixture firmly into the baking pan to form an even crust layer.
03 - Evenly sprinkle the chocolate chips over the crust, followed by butterscotch chips, shredded coconut, and chopped nuts in sequence.
04 - Pour sweetened condensed milk evenly over the layered ingredients to saturate all components.
05 - Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set. Allow bars to cool completely in the pan.
06 - In a saucepan over medium heat, dissolve sugar and water while stirring. Once dissolved, cease stirring and cook until the mixture attains a deep amber hue, approximately 4 to 5 minutes. Remove from heat, whisk in butter, then gradually incorporate heavy cream while whisking continuously. Stir in flaky sea salt and allow to cool slightly.
07 - Drizzle the cooled salted caramel over the cooled bars. Let the caramel set, then lift bars from the pan using the parchment overhang and cut into 16 squares.
