What You’ll Need
- Graham cracker crumbs. Use 2 cups of fine crumbs. Measure after crushing, since full cracker sheets vary in size.
- Sweetened condensed milk. One 14-ounce can moistens the crumbs and binds the layers as the bars bake.
- Butterscotch chips. Scatter 1½ cups evenly over the condensed milk so each square gets some butterscotch.
- Chopped pecans. Use 1 cup and press them lightly into the topping so they stay in place when sliced.
How to Layer Butterscotch Pecan Bars
Press the graham cracker crumbs into an even layer in a greased or parchment-lined square baking dish. The crumbs will still be loose at this stage. Pour the sweetened condensed milk slowly over the entire surface, including the corners, and spread it gently so you don’t drag the crumbs out of place.
Scatter the butterscotch chips over the milk, then add the chopped pecans. Bake at 350°F for 22–28 minutes, until the edges bubble and turn golden and the center looks set but still feels soft.
How to Get Clean Squares
Cool the bars completely in the dish before cutting. Allow about 1–2 hours, or longer if the center is still warm. If you lined the pan with parchment, use the overhang to lift the cooled slab onto a cutting board. Cut it into a four-by-four grid for 16 squares.
Frequently Asked Questions
Can I use an 8-inch or a 9-inch pan?
Both work. An 8-inch pan makes thicker bars. If you use a 9-inch pan, start checking at the early end of the baking range.
Can I use boxed graham cracker crumbs?
Yes. Measure 2 cups straight from the box and spread them evenly across the bottom of the dish.
4-Ingredient Butterscotch Pecan Bars
Graham cracker bars topped with sweetened condensed milk, butterscotch chips, and crunchy pecans.
- Bake time — 22–28 minutes
- Cooling time — About 1–2 hours, or until completely cool
- Yield — 16 bars
Ingredients
- 2 cups finely crushed graham cracker crumbs
- 1 can (14 ounces) sweetened condensed milk
- 1½ cups butterscotch chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch square ceramic baking dish, or line it with parchment paper, leaving an overhang on two sides.
- Spread the graham cracker crumbs across the bottom and press them firmly into an even layer.
- Slowly pour the sweetened condensed milk over the crumbs. Gently spread it to the edges and corners with a spatula.
- Sprinkle the butterscotch chips evenly over the milk. Scatter the chopped pecans on top and press them in lightly.
- Bake on the middle rack for 22–28 minutes, until the edges are bubbling and golden and the center looks set but still soft.
- Cool completely in the dish on a wire rack. Loosen the edges, then slice in the dish or lift the slab out using the parchment. Cut into 16 squares and serve.