Chocolate Chip Layer Bars for 24 Servings

Instructions:

1. Preheat your oven to 350°F (180°C). Line a 9x13 pan with parchment paper, leaving an inch of overhang on the sides for easy removal.
2. In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
3. Transfer the crumb mixture to the prepared pan and press firmly and evenly into the bottom using an offset spatula or the bottom of a measuring cup to create a dense, structural base.
4. Evenly sprinkle the 1 cup of semi sweet chocolate chips over the prepared crust. Observe the coverage to ensure no large gaps remain. Follow this with the 1 cup of butterscotch chips, spreading them into the spaces between the chocolate. This creates a dense, multi flavored middle layer.
5. Carefully pour the 14 oz of sweetened condensed milk over the top of the chips. Move the can in a slow, steady stream to cover as much surface area as possible. Note: Do not stir the layers; the milk will naturally seep down as it heats.
6. Scatter the 1 cup of chopped walnuts over the milk. Finally, cover everything with the 1.5 cups of shredded sweetened coconut. Press down gently with your hand to marry the coconut to the milk.
7. Bake for 25 minutes until the coconut is golden brown and the edges are bubbling vigorously. Cool completely in the pan before lifting out by the parchment paper and slicing into 24 bars.