114-ounce can sweetened condensed milk (healthier option: 14-ounce can sweetened condensed coconut milk)
1cupsweetened flaked coconuthealthier option: 1 cup unsweetened flaked coconut
1cupsemisweet chocolate chipshealthier option: 1 cup 70 percent cacao dark chocolate bar, chopped
1cupbutterscotch chipshealthier option: ½ cup carob chips
Place the rack in the center of the oven. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper and spray well with gluten-free nonstick cooking spray.
Place graham cracker crumbs and sugar in a medium bowl. Stir in the melted butter until thoroughly combined. Press into the bottom of the baking pan to form the crust. Rub oil or butter on hands and press the crust down with fingertips to get a smooth, firm crust. Bake for 10-12 minutes, until puffy in spots or the butter looks like it is sizzling in the pan. Let sit on a wire rack until completely cool.
Once the crust has cooled, pour condensed milk evenly over crust. Cover with coconut flakes, chocolate, and butterscotch chips. Press in firmly. Bake for 20 minutes.
Add nuts and bake for about 5-9 minutes, until golden brown. Cool completely before cutting.
Use parchment paper to lift bars out of the pan and place on a cutting board. Use a long, straight-edge knife sprayed with nonstick spray to cut the bars.