Recipe courtesy of Bobby Deen
Total:
1 hr 15 min
Active:
10 min
Yield:
28 bars
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Line a baking sheet with parchment or wax paper. Set aside. Melt the butterscotch in a double boiler over simmering water or in a microwave-safe dish on high (stir every 30 seconds to prevent burning). After 4 minutes, add in the chocolate and melt together. 

Mix together the coconut, graham cracker crumbs and pecans in a medium bowl. Pour the chocolate mixture onto the baking sheet and evenly spread out to 1/2-inch thickness, occasionally slamming the tray against the countertop to remove bubbles. Top evenly with the coconut mixture. Place in the refrigerator to set, 1 hour. 

Break into about 30 even pieces and store in a sealed container for up to 2 weeks. 

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