Magic Bars: Velvety Caramel Bar Cookies

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and sea salt. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of the prepared pan using the back of a flat measuring cup to ensure a compact, even layer. Bake the crust for 8 minutes until set and fragrant.
4. Remove the pan from the oven. Evenly sprinkle the semi-sweet chocolate chips, butterscotch chips, and chopped nuts over the warm crust.
5. Pour the 397 grams can of sweetened condensed milk evenly over the chips and nuts, ensuring the liquid reaches the corners of the pan.
6. Top with an even layer of shredded coconut. Use a spatula to press down lightly, partially submerging the coconut into the milk to prevent it from burning and to ensure it binds.
7. Return the pan to the oven and bake for 22–25 minutes. The bars are done when the coconut is a deep mahogany color and the edges are bubbling.
8. Allow the bars to cool completely in the pan for at least 2 hours before using the parchment overhang to lift the block out and slice into 24 squares.