Equipment Needed
- 9×13 inch baking pan
- Parchment paper or aluminum foil
- Medium mixing bowl
- Measuring cups
- Spatula
- Can opener
Step-by-Step Instructions
First, I always line my 9×13 inch pan with parchment paper or foil, leaving an overhang on the sides. This is my golden rule for perfect, clean removal. Trying to dig these sticky, layered bars out of an unlined pan is a recipe for frustration and crumbles. I learned this lesson the hard way with my first batch, which stuck terribly. In a medium bowl, I combine the graham cracker crumbs and the melted butter. I stir until every crumb is evenly coated and the mixture looks like wet sand. This buttery layer is the foundation for all the magic to come.
I pour this crumb mixture into my prepared pan and press it down firmly and evenly with the bottom of a measuring cup or my fingers. A solid, compact crust is crucial—it needs to hold the weight of all the layers without crumbling. I take my time here, really pressing it into the corners and ensuring it’s level. This pressed crust goes into the freezer for just 10 minutes to set while I gather my other layers. This quick chill helps the butter firm up, creating a stable base.
Once the crust is chilled, I begin the beautiful layering process. I sprinkle the semi-sweet chocolate chips evenly over the crust, followed by the butterscotch chips. Next, I scatter the sweetened shredded coconut in an even layer, then the chopped nuts. The order here is important for texture and visual appeal. I’ve tried mixing the chips and nuts together, but keeping them in distinct layers looks more impressive when sliced and ensures every bite has a bit of everything.(See the next page below to continue…)