Seven Layer Cookie Bars

From all over, with help from Eagle brand sweetened condensed milk:

INGREDIENTS:

½ cup unsalted butter, melted
9 whole graham crackers, crushed (about 1½ cups crumbs)
1 cup finely chopped pecans (can substitute walnuts)
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup sweetened flaked coconut, toasted
1 (14-ounce) can sweetened condensed milk

DIRECTIONS:

1. Adjust an oven rack to the lower-middle position and preheat to 350 degrees F. Line a 9x13 pan with two overlapping pieces of foil or parchment paper, leaving the overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

2. Combine the melted butter and graham cracker crumbs in food processor. Toss with your fingers until the butter is evenly distributed. Spread the crumbs evenly over the bottom of the prepared pan (this is not meant to be a crust, so you don't need to press it flat and there will be some small bare spots along the bottom, that's okay).

3. In this order, sprinkle the pecans, chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

4. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

5. Remove the bars fromthe pan using the foil or parchment handles and transfer to a cutting board. 

Notes rom Jill's Kitchen: I made this for the first time in years this weekend and was reminded how rockin' awesome it is. So easy! So delicious! So unhealthy!