This recipe was originally posted on my Thoughtful Eats column at the Woburn Patch.
1 sleeve of Honey Graham Crackers (about 8 or 9)
4 tbsps of melted butter
¾ cup of chopped hazelnuts
1 cup of butterscotch chips
1 cup of semi-sweet chocolate chips
1 cup of shredded coconut
1 small can of sweetened condensed milk
cooking spray or parchment paper
This makes enough for a 9 X 13 or 9 X 9 baking pan, depending on how thick you want the bars.
Preheat your oven to 350 degrees.
Add the graham crackers to your food processor. Pulse until there are no chunks left and you have perfectly ground graham cracker crumbs. In a separate bowl, add the crumbs and the melted butter. Mix thoroughly.
Take your baking pan and spray with cooking spray. If you prefer, you can use parchment paper for easy lifting and clean up. Add the graham cracker-butter mixture to the bottom of the pan and press and spread until it covers the bottom of the pan. Don’t worry if it’s a little loose.
Now it’s time for the layers! Sprinkle the hazelnuts, butterscotch chips, semi-sweet chocolate chips and shredded coconut one at a time creating layers. Take the can of sweetened condensed milk and drizzle all over the top evenly.
Bake for 20-25 minutes or until it’s lightly golden brown on top. Remove from oven and let cool for 15-20 minutes. Loosen the edges with a knife and cut into squares. Enjoy!