To help solidify the bars more before cutting, after they have cooled a bit from coming out of the oven, pop the pan into the refrigerator to help harden more and then cut into squares.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 1/2 cup butter 1 stick; melted
- 2- 2 1/2 cups graham cracker crumbs or Nilla Wafer crumbs or a combination of both
- 1/2 can 7 oz. fat-free sweetened condensed milk
- 1 cup chocolate chips; any kind
- 1 cup butterscotch chips
- 1 cup peanut butter chips
- 1-2 cups coconut flakes; sweetened or unsweetened
- 2-3 cups mini marshmallows
Melt the butter in microwave-safe bowl and add the graham cracker (and/or Nilla wafer) crumbs to it. Stir to combine and press the crumb mixture into a parchment paper lined (or directly into your Silpat Entremet pan) 9 x 13 pan.
Pour the fat free sweetened condensed milk over crumb mixture; don't worry that you do not cover every inch of the crumb mixture. You will not be able to spread this because the condensed milk is extremely sticky. (Feel free to use the entire can but I only used half).
Evenly disperse all of the chocolate, peanut butter and butterscotch chips over the condensed milk and crumb mixture. Then, sprinkle on your coconut flakes. Lastly, top everything with the mini marshmallows. Feel free to cover the entire top; this will help hold everything together even more.
Bake at 350 degrees for 25-30 minutes or until top is starting to brown. (Start checking on the bars after 20 minutes.) Allow to cool, remove from pan and cut into squares. To help solidify the bars more, after they have cooled a bit, pop the pan into the refrigerator to help harden more and then cut into squares.