• ½ cup unsalted butter, melted
  • 2½ cups graham cracker crumbs
  • 1 can (300ml) sweetened condensed milk
  • 1 cup Hershey’s Chipits Chocolate Chips (I used the semi-sweet variety)
  • 1 cup Hershey’s Chipits Butterscotch Chips
  • 1 cup roughly chopped pecans
  • 1½ cups sweetened coconut flakes
  • 4 cups mini marshmallows
  1. Pre-heat the oven to 350°F.
  2. Line a 9″x13″ metal baking pan with parchment paper – make sure that the paper overhangs from the edges by an inch or so (this makes it easier to lift the squares out of the pan when they’re completely done).
  3. Combine the melted butter with the graham cracker crumbs.
  4. Using your fingers press the graham cracker crumb/butter mixture firmly into the bottom of the baking pan. Make sure that the mixture is evenly covering the bottom of the pan. You can use the bottom of a coffee mug or measuring cup to pack it down.
  5. Carefully spread the sweetened condensed milk over the graham crumb layer.
  6. Evenly sprinkle the Hershey’s Chipits Butterscotch Chips over the sweetened condensed milk.
  7. Next, sprinkle the chopped pecans evenly.
  8. Next, sprinkle ¾ of the Hershey’s Chipits Chocolate Chips.
  9. Even top this with the mini marshmallows.
  10. Sprinkle the coconut flakes on top, then the remaining chocolate chips.
  11. Bake in the oven for 20 minutes – the coconut should be slightly golden and toasted.
  12. Allow to cool for about 20 minutes, then place in the fridge to chill for about 1 hour – this helps everything set.
  13. CAREFULLY lift the squares up and out of the pan by holding the edges of the overhanging parchment paper.
  14. Cut the into 30 small rectangles. Serve!
Author: Michelle Varga – DishesAndDustBunnies.com
Recipe type: Dessert
Serves: 30

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