Seven Layer Bars

Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups graham cracker crumbs (about 11 crackers)
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 can (14 ounces) sweetened condensed milk
• 1/2 teaspoon flaky sea salt

Before you cook

• Line a 9-by-13-inch pan with parchment, leaving an overhang on the long sides.
• Crush the graham crackers into fine crumbs.
• Chop the pecans coarsely.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Melt the butter and pour it into the lined pan, tilting to coat the bottom.
3. Sprinkle the graham crumbs evenly over the butter and press them into a firm even layer.
4. Scatter the chocolate chips over the crumbs.
5. Scatter the butterscotch chips over the chocolate.
6. Spread the coconut evenly across the pan.
7. Sprinkle the chopped pecans over the coconut.
8. Pour the sweetened condensed milk slowly and evenly over the whole surface, working from the edges to the center so no dry patches remain.
9. Press the whole thing down gently with the back of a spatula.
10. Bake for 25 to 28 minutes, until the coconut is toasted golden and the edges bubble.
11. Sprinkle the flaky salt over the hot bars.
12. Cool the pan completely on a rack, at least two hours, then lift out and cut twenty-four bars with a sharp knife.