Categories: Snack Bars

Ingredients

• 1 cup (2 sticks) butter
• 2 1/2 cups finely crushed graham cracker crumbs
• 1/3 cup evaporated milk
• 1/2 cup plus 2 tbsp firmly packed light brown sugar, divided use
• 2 1/4 cup miniature marshmallows
• 1 cup butterscotch baking chips
• 1 cup chopped walnuts or pecans, preferably skillet toasted
• 1 1/3 coconut shredded, skillet toasted and cooled
• 1 cup miniature semisweet chocolate chips

Directions

1. Line a 13×9×2 inch pan with foil, lightly spray with nonstick cooking spray.

2. In a large nonstick skillet over medium-low heat, melt 3/4 cup of the butter. In a large bowl, mix the graham cracker crumbs and 2 tbsp brown sugar with the melted butter until blended. Transfer crumb mixture into prepared pan, pressing down and smoothing surface with a square of wax paper.

3. In a large saucepan, place the remaining 1/2 cup brown sugar, evaporated milk, marshmallows and remaining 1/4 cup butter. Cook on medium heat utnil mixture comes to a boil, stirring constantly. Boil 5 mins, stirring constantly. Add butterscotch chips, cook until completely melted, stirring frequently.

4. Pour and spread mixture over prepared crust to cover evenly. Immediately sprinkle with nuts, coconut and miniature chocolate chips; press lightly into chocolate layer. Refrigerate until set, about 3 hours. Cut into 36 bars. Store in covered containers between layers of wax paper.

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