INGREDIENTS
6 cups ground graham crackers, or other dry cookie crumbs
1/2 cup sugar
1 1/2 cup butter, melted
1 1/2 cup pecan pieces
1 cup semi sweet chocolate pieces, or dark chocolate pieces
1 cup butterscotch pieces
1 cup salted caramel pieces
2 cans (28 oz) sweetened condensed milk
1 1/2 cups shredded coconut
1. Preheat oven to 375 degrees F. Lightly grease and flour a 12 x 15 baking sheet.
2. In a large bowl, combine the cookie crumbs, sugar and butter. Pour the mixture into the baking sheet and press evenly along the bottom and up the sides. Bake for 5 minutes, rotate, then bake for another 5 minutes. Set aside and allow to cool for about a half hour.
3. In a large bowl, combine the chocolate, butterscotch, salted caramel pieces and pecans. Spread evenly over cooled cookie crust. Pour the milk evenly over the top. Sprinkle the coconut evenly over the top. Bake for another 20 - 25 minutes, rotating every five minutes until the coconut has turned a golden brown. Allow to cool on a rack before serving.
