Pecan Buttercrunch Bars

Pecan Buttercrunch These are the easiest!  Simply grab the ingredients, open the packaging, layer in a pan and Voila.

¼ lb butter (1 stick)
1-1/4 cups graham cracker crumbs
3-1/2 ounces (1 to 1-1/3 cups) shredded coconut
6 ounces (1 cup) semisweet chocolate morsels
6 ounces (1 cup) butterscotch morsels
1 14-ounce can (1-1/8 to 1-1/4 cups) sweetened condensed milk
7 ounces (2 cups) pecan halves

Adjust rack to center of oven and preheat to 350.  Butter a 9x13x2-inch pan and line with aluminum foil as follows:  Turn pan upside down and center a piece of foil 17 inches long over the pan with shiny side down.  Fold the foil down the sides and corners to shape the foil. Remove the foil, turn the pan over and place the foil carefully into place.

Put butter in the lined pan and place in oven until it melts.  Tilt the pan to spread the butter all over the bottom and about halfway up the sides.  Sprinkle crumbs over butter in bottom of pan.  Sprinkle coconut evenly over the crumbs, then the chocolate and butterscotch morsels evenly over the coconut.  Drizzle the condensed milk evenly over the top.  Cover with pecan halves with rounded side up and quite close to each other. Bake 5 minutes and then reach into oven and press nuts down so they don’t fall off later.  Bake another 20-25 minutes, until milk has turned golden brown.  Cool to room temperature and refrigerate 1-2 hours before cutting.