Categories: Snack Bars
Ingredients
- 1 cup (2 sticks) butter
- 2 1/2 cups finely crushed graham cracker crumbs
- 1/3 cup evaporated milk
- 1/2 cup plus 2 tbsp firmly packed light brown sugar, divided use
- 2 1/4 cup miniature marshmallows
- 1 cup butterscotch baking chips
- 1 cup chopped walnuts or pecans, preferably skillet toasted
- 1 1/3 coconut shredded, skillet toasted and cooled
- 1 cup miniature semisweet chocolate chips
Directions
-
Line a 13×9×2 inch pan with foil, lightly spray with nonstick cooking spray.
-
In a large nonstick skillet over medium-low heat, melt 3/4 cup of the butter. In a large bowl, mix the graham cracker crumbs and 2 tbsp brown sugar with the melted butter until blended. Transfer crumb mixture into prepared pan, pressing down and smoothing surface with a square of wax paper.
-
In a large saucepan, place the remaining 1/2 cup brown sugar, evaporated milk, marshmallows and remaining 1/4 cup butter. Cook on medium heat utnil mixture comes to a boil, stirring constantly. Boil 5 mins, stirring constantly. Add butterscotch chips, cook until completely melted, stirring frequently.
-
Pour and spread mixture over prepared crust to cover evenly. Immediately sprinkle with nuts, coconut and miniature chocolate chips; press lightly into chocolate layer. Refrigerate until set, about 3 hours. Cut into 36 bars. Store in covered containers between layers of wax paper.