Ingredients Jump to Instructions ↓

  1. Bars:

  2. 8 tbsp. melted butter

  3. 1 1/2 cups vanilla wafer cookie crumbs

  4. 1 1/2 cups shredded sweetened coconut

  5. 1 cup butterscotch-flavored chips

  6. 1 1/2 cups chopped pecans

  7. 1 1/2 tsp. vanilla extract

  8. 392 g can sweetened condensed milk

  9. Icing:

  10. 112 g Kraft caramels, unwrapped

  11. 4 tsp. milk

  12. 1/4 tsp. vanilla extract

Instructions Jump to Ingredients ↑

  1. For Bars:

  2. Preheat oven to 350 degrees. Lightly coat a 10x10 inch baking pan with nonstick spray. Pour the melted butter into the pan and tilt to coat bottom. Sprinkle cookie crumbs over melted butter. Press crumbs down lightly. Sprinkle with coconut and the butterscotch chips. Sprinkle the pecans evenly over and sprinkle with vanilla. Lightly press down. Pour the condensed milk evenly over the top of the pecans, leaving a 1/4 inch margin around edges. Bake 30 minutes until bars are set and light golden. Transfer pan to a rack and cool completely.

  3. For the Icing:

  4. Combine the caramels and milk in a small saucepan over low heat. Cook, stirring frequently, until caramels have melted and mixture is smooth. Remove pan from heat and stir in vanilla. Drizzle icing evenly over the top of the cooled bars. Let bars stand 1 hour until icing is set. Cut into squares.


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