Ingredients for 24 servings
¼ cup chopped pecans, toasted
1/3 cup butterscotch morsels
1/3 cup semisweet chocolate chips
2/3 cup flaked sweetened coconut
1 (15-ounce) can fat-free sweetened condensed milk
1 tablespoon water
1 ½ cups graham cracker crumbs (about 9 cookie sheets)
2 tablespoons butter, melted
Preheat oven to 350°.
Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.