10 tablespoons butter cut into pieces
2 cups crushed graham crackers
1 1/4 cups bittersweet chocolate chips
1/4 cup butterscotch morsels optional
1 cup coarsely chopped nuts such as almonds, pecans, or walnuts
1 cup sweetened shredded coconut
1 14-ounce can sweetened condensed milk
Center the oven rack; preheat oven to 350°F. Line a 9×9 square baking dish with parchment paper.
Put the butter in a medium-size glass bowl. Microwave on “high” until the butter is just melted. Stir, with a fork, the crushed graham crackers into the butter. Spread the mixture evenly in the baking pan, pressing it down firmly with knuckles. Layer the crust evenly with the chocolate chips, butterscotch morsels, nuts, and coconut. Then drizzle the sweetened condensed milk evenly all over the top.
Bake in the preheated oven until the chocolate melts and the coconut begins to toast — about 25 minutes. Cool to room temperature, then refrigerate for at least one hour. Unmold and cut into 30 squares or “bars.” Enjoy this sweet treat with coffee or hot chocolate. Refrigerate leftover bars for up to 5 days.