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A while back I needed to make a treat and I wanted to try something different.  I started flipping through my recipes for some inspiration and found some!  I changed up an old recipe and came up with these.  Rich, yummy, and great to freeze if you don’t want to be tempted by the whole 9×13 inch pan at once!

  • 1 can sweetened condensed milk
  • 4 oz. unsweetened chocolate
  • 1 tsp vanilla
  • 2 sticks (1 cup) butter, softened
  • 1 1/4 cup brown sugar, packed
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups flour (this could be all purpose or whole wheat)
  • 2 cups oatmeal
  • 1 cup unsweetened flaked coconut
  • 1/2-1 cup butterscotch chips (or mini M&Ms or other flavored chip)

Chocolate Butterscotch Coconut Bars

Preheat the oven to 350 and line a 9×13 inch pan with foil, letting the ends of foil wrap around the outside ends of pan.  Spray the foil with nonstick spray or rub with coconut oil.

Microwave milk and chocolate 1-2 minutes, stirring every minute, until chocolate is melted and incorporated.  Stir in vanilla and let stand.

Beat butter, sugar, vanilla, baking soda, and salt about 3 minutes or until fluffy.  Add flour and beat until blended.  Stir in oats and coconut.  The mixture will be crumbly.  Press 2/3 of oatmeal mixture into the bottom of the pan.  When it is packed, evenly spread chocolate mixture over crust and then sprinkle with remaining oatmeal mixture and butterscotch chips.

Bake for 25-30 minutes until lightly browned on top.  Cool in pan on a wire rack.  Lift foil by the ends to a cutting board and slice.  Enjoy with a nice glass of milk!  Store in an airtight container on the counter for 3-4 days (if they last that long!)