½ cup butter
1 cup graham cracker crumbs
½ cup butterscotch chips
½ cup white chocolate chips
1 cup coconut, flaked
1 can sweetened condensed milk
1 cup walnuts, chopped
Preheat oven to 325°.
Coat bottom of 9 x 9-inch pan with melted butter.
Spread graham cracker crumbs evenly over butter, and press into bottom of pan. Sprinkle butterscotch and white chocolate chips evenly over top of the graham cracker crumbs. Sprinkle with flaked coconut.
Pour sweetened condensed milk evenly over the coconut, and sprinkle chopped walnuts on top. Bake for 30 minutes.
Cool completely before cutting into small squares.
print it
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
From woodsmoke to salt air, certain scents carry memory, tradition, and comfort across North Carolina.
Visit a renowned writer’s home, catch a show, and wander Little Rainbow Row with our springtime guide to Flat Rock.
Across the Carolina coast, silvery strands offer texture, shelter, and quiet wonder.
