From Adam Ragusea.

Thanks to Bombas for sponsoring! One Purchased = One Donated, so head to https://bombas.com/adamragusea and use code ADAM20 at checkout for 20% off your first purchase.

***7-LAYER BARS RECIPE, MAKES 9***

1 stick (113g) butter
a pinch of salt if your butter isn’t salted
1.5-2 cups (about 200g) graham cracker crumbs
1 cup (175g) chocolate chips
1 cup (175g) butterscotch chips
1 cup (100g) pecans
1 cup (100g) sweetened shredded coconut
1 can sweetened condensed milk (you won’t need it all)

Melt the butter and mix with the salt (if necessary) and enough cracker crumbs to get a wet-sand texture that’s just barely moldable. Push into the bottom of a 9×9 inch baking tray. Top with even layers of chocolate and butterscotch chips, pecans and most of the coconut (reserve a little for topping). Drizzle a thin layer of sweetened condensed milk over the entire top, then sprinkle over the remaining coconut.

Bake at 350ºF/180ºC until just barely wobbly in the center, about 20 minutes.