Layered Chocolate Bars
Chewy, gooey layered chocolate bars with a buttery graham crust, sweetened condensed milk, coconut, nuts, and melted chocolate chips
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INGREDIENTS
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 2 tbsp granulated sugar optional
- 1/4 tsp kosher salt.
Layers
- 1 can 14 oz sweetened condensed milk
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped walnuts or pecans.
Optional
- 1/2 tsp vanilla extract
- flaky salt for garnish.
INSTRUCTIONS
Pan and crust
- heat oven to 350 F
- line a 9x13 inch baking pan with parchment and lightly grease
- mix graham crumbs with melted butter sugar and salt
- press firmly into an even layer in the pan.
Layer and bake
- sprinkle chocolate chips evenly over crust then butterscotch chips then coconut then nuts
- drizzle sweetened condensed milk evenly over the top and add vanilla if using
- bake until edges are lightly golden and center looks set 23 to 28 minutes.
Cool and slice
- cool in pan 1 hour then chill 1 to 2 hours for clean cuts
- lift out using parchment and slice into bars
- sprinkle with flaky salt if desired.
Notes
1. Use parchment to prevent sticking and make lifting easy. For less sweetness use unsweetened coconut and swap butterscotch chips for dark chocolate chips. Swap walnuts for pecans almonds or omit nuts for a nut free version. Store airtight at room temperature up to 4 days or refrigerate up to 1 week and freeze up to 2 months
Nutrition
Calories: 220kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g