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Magic Bars with homemade butterscotch sauce (adapted from Bakers Royale)

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 4 tablespoons unsalted butter
  • homemade butterscotch sauce recipe below
  • 1 ⅓ cups toasted pecans
  • 1 ¼ cups chocolate chips
  • 1 ½ cups toasted coconut
  • 14 oz can of sweetened condensed milk

Instructions

  • Line a 13x9 pan with foil and spray with cooking spray (in my drunk glory I forgot this and had a hell of a time getting the bars off the foil so don’t forget this).
  • To make the butterscotch sauce, melt a half stick of unsalted butter over medium heat, add a half cup of dark brown sugar, a teaspoon of sea salt, and half cup of heavy cream to the pan. Stir this until well blended and bring the mixture to a boil. Cook for about five minutes, without stirring, but scrape down the sides (similar to when making caramel). Remove from heat and stir in two teaspoons of vanilla and cool. At this point, you will be thinking I was drunk when I made this recipe up as well, but butterscotch thickens significantly as it cools, so don’t be alarmed by how thin this is.
  • Meanwhile in a bowl combine the melted 4 tablespoons of butter and the graham crumbs. Press this into the bottom of the pan. When the butterscotch has cooled pour it over the graham crumbs. Sprinkle the pecans over, then the toasted coconut and then the chocolate chips. Pour the can of condensed milk over everything and bake for about 40 minutes until firmed up and golden on top.
  • Cool at least an hour before cutting so the butterscotch firms up. I did find that by keeping them in the fridge they easier to cut into bars, but they weren’t so sticky they unmanageable at room temperature so do as you wish.