0 comments / Posted by Lindsay Emery

I tried to count the layers in this bar so I could appropriately label them, but I wasn't sure if each type of chip should count as its own layer, or if all three varieties simply count as a single layer, and then there is the whole bottom-butter-layer-dilemma. Which I should probably capitalize because it launched a mini mental diversion and google searching down the path of taxonomy, nomenclature, and etymology... of a layer bar. Basically I really didn't want to have to acknowledge that the half a stick of butter covering the bottom of the pan counts as its own layer. Somehow the official recognition of a "Butter Layer" and its assignment of a numeric value makes these tasty treats a little more difficult to justify as a suitable breakfast. And who wants to ruin a good thing? So we'll simply call these Layer Bars. And you'll see below that they are indeed numbered, after the bottom butter layer that is, which we'll sort of pretend isn't there.


1/2 stick of unsalted butter

1 1/2 cup crushed graham crackers (1 sleeve)

2/3 cup dark chocolate chips

1/3 cup butterscotch chips

1/3 cup white chocolate chips

1 cup unsweetened shredded coconut

1 cup pecans

One 14 oz can of sweetened condensed milk

(You'll need an 8" by 8" baking pan for this recipe which makes thicker bars than a 9" by 13" pan.)



Preheat oven to 350 degrees Fahrenheit.

Melt 1/2 stick of butter and pour it into the baking pan. Tilt the pan to coat the sides and bottom of the pan with the melted butter.

Crush one sleeve of graham crackers into a fine crumb. This will measure approximately 1 1/2 cups. Spread evenly on top of the butter to create a bottom crust layer.

Add the chips in an even layer across the graham cracker crumbs.

Layer the coconut on top of the chip layer.

Next add the pecans in an even layer.

Top with the can of sweetened condensed milk.

Bake for 25-30 minutes until the edges are golden.


Graham crackers provide a lightly sweet base for the rich bars.

All the chips! I may have been a little heavy handed with my personal batch, so feel free to add more chips than the above recipe, especially in your favorite variety!

Top with coconut.

Layer in the crunchy pecans.

Top with sweetened condensed milk and bake for 25-30 minutes in the preheated 350 degree oven and you're done! Allow to cool on a wire rack before serving. A few minutes in the refrigerator helps the bars become more solid, making them easier to cut and easier to eat. 

Now this treat isn't particularly innovative, I admit. But it's one of those easy, comforting sweets that you can whip up in 15 minutes, bake for a half hour, and enjoy all week. Well... if they last that long!  



Love the Gold Rimmed Dessert Plates? You can shop them here.


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