This old-school dessert is a staple at southerly meetings for decades, and you might know it from the kitchen of Grandma. One of the test kitchen experts said that the were "gooey, slightly crooked and chokolate-coconut heaves in your mouth." The perfect finishing touch on this delicious dessert is a sprinkling of sea salt that stops it from being too delicious and adds a cool and complex fragrance that you might not expect from your guests. The edges of these bars are caramelised, with around 25 minutes in the oven, which give a good crunch to the gooey middle.
Furthermore, this simple dessert can easily be adapted to suit your taste preferences or what you have on hand. Swap pecan walnuts, white and dark chocolates, and dulce de leche for condensed sweetened milk for a better taste of caramel. Since it makes 16 bars, this recipe is perfect for feeding a crowd at church or school bakes. Even though the kids love these old-fashioned , we can't wait and enjoy a cup of coffee.
- Cooking spray
- 1 1/2 cups (6 oz.) graham cracker crumbs
- 6 Tbsp. (3 oz.) unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1/2 cup (about 3 oz.) bittersweet chips
- 1/2 cup (about 3 oz.) butterscotch chips
- 2/3 cup (about 3 oz.) sweetened flaked coconut
- 1/4 cup (about 1 oz.) chopped pecans
- 1 (14-oz.) can sweetened condensed milk (about 1 cup)
- 1/2 teaspoon flaky sea salt
How to Make It :
- Preheat oven to 350 degrees F. Spray an 8-inch baker with kitchen spray and parchment on the bottom and sides.
- Stir the crumbs, butter, and salt together in a medium bowl for around 1 minute with a fork. until uniformly combined. Transfer to the prepared bowl and press gently to create a flat layer. Put over the crust chips of and butterscotch. Add the and pecans and drizzle over top with sweetened condensed milk.
- Bake around the edges in preheated oven for about 25 minutes until lightly browned. Cool in a bread roll, about 1 hour in a wire rack. Cut into 16 bars and sprinkle with salt from the sea.