Description

Decadent layered bars with a chewy cookie base, gooey sweetened condensed milk center, and a topping of chocolate, butterscotch, toffee, nuts, and optional coconut. Rich, textural, and utterly irresistible!

Ingredients

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all‑purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup semi‑sweet chocolate chips (divided)
1 cup butterscotch chips (divided)
1 (14 oz) can sweetened condensed milk
1 cup toffee bits
1/2 cup chopped pecans or walnuts
3/4 cup coconut flakes (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13‑inch pan with parchment, leaving an overhang.
Cream butter and sugars until light and fluffy. Add eggs and vanilla.
Whisk flour, baking powder, and salt together, then gradually mix into butter mixture until just combined. Fold in half of the chocolate and butterscotch chips.
Press 2/3 of the dough evenly into the pan.
Pour sweetened condensed milk over the base. Sprinkle with toffee, nuts, coconut (if using), and remaining chips.
Dollop remaining dough on top—it won’t fully cover.
Bake 30–35 minutes, until edges are golden and top is set. Cool completely before slicing.
Lift bars out using parchment and cut into squares.

Notes

Drizzle melted chocolate, dust with powdered sugar, or sprinkle flaky sea salt before serving.
Serve warm with vanilla ice cream.
Swap in gluten‑free flour and certified GF mix‑ins if needed.
Feel free to customize layers—white chocolate, dried cranberries, or sunflower seeds make great swaps.