Recipe from “No-Bake Cookies,” by Camilla V. Saulsbury (Cumberland House). Makes 36 bars.
Ingredients
1 cup (2 sticks) unsalted butter, divided use
2 1/2 cups finely crushed graham cracker crumbs
1/2 cup plus 2 tablespoons firmly packed light brown sugar, divided use
1/3 cup canned evaporated milk
2 1/4 cups miniature marshmallows
1 cup butterscotch baking chips
1 cup chopped walnuts or pecans, toasted and cooled
1 1/3 cups shredded coconut, toasted and cooled
1 cup miniature semisweet chocolate chips
Directions
Line a 13-by-9-by-2-inch pan with foil; lightly spray with nonstick cooking spray. Set aside.
In a large nonstick skillet set over medium-low heat melt 3/4 cup of the butter. In a large bowl mix the graham cracker crumbs and 2 tablespoons brown sugar with the melted butter until blended. Transfer crumb mixture to prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing topping.
In a large saucepan place the remaining 1/2 cup brown sugar, evaporated milk, marshmallows and remaining 1/4 cup butter; cook on medium heat until mixture comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Add butterscotch chips; cook until completely melted, stirring frequently.
Pour and spread mixture over prepared crust to cover evenly. Immediately sprinkle with nuts, coconut and miniature chocolate chips; press lightly into chocolate layer. Refrigerate until set, about 3 hours. Cut into 36 bars. Store in covered containers between layers of waxed paper.
