Kitchen Sink Layer Bars

single Kitchen Sink Layer Bar on a stack of white plates.

If you love desserts that balance sweet and salty, these Kitchen Sink Layer Bars will become a favorite. A pretzel crust holds together layers of chocolate, coconut, butterscotch, and almonds for the ultimate flavor mix. They’re easy to bake and are always a hit.

Course Dessert

Cuisine American

Keyword almonds, buttercotch, chocolate, coconut, dessert

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 363kcal

Ingredients

3½ cups pretzels
½ cup salted butter, melted
3 tablespoons dark brown sugar
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup packed shredded sweetened coconut
½ cup chopped roasted salted almonds
1 can (14 ounce) sweetened condensed milk
Flaky sea salt optional

Instructions

Begin by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a bit of overhang on two sides so you can lift the bars out later. Lightly coat the parchment with baking spray.
Crush the pretzels in a food processor until fine crumbs form, or place them in a zip-top bag and smash them with a rolling pin. Transfer the crumbs to a bowl and mix in the melted butter and brown sugar until everything is evenly coated. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes or until the crust feels set.
Evenly scatter the chocolate chips, butterscotch chips, coconut, and almonds over the crust. Use your fingers to press the toppings down slightly so they stick. Pour the sweetened condensed milk evenly over the top.
Return the pan to the oven and bake for 25 to 30 minutes or until the edges are golden brown. If you’d like, sprinkle with flaky sea salt while still warm. Let the bars cool completely in the pan, about two hours. Use the parchment overhang to lift them out, and cut into squares.

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