This bar cookie couldn’t be any easier to make. Seriously, I spent more time cutting the squares than I did assembling my baking sheet for the oven. These were sinfully delicious!
Source: Chocolate Hello Dollies, Chocolate Cake Mix Doctor
1 package (18.25 ounces) devil’s food cake mix with pudding
8 tablespoons (1 stick) butter, at room temperature, cut into 8 pieces
1 cup butterscotch chips
1 cup semisweet chocolate chips
1 cup sweetened flaked coconut
1 cup chopped pecans or walnuts
1 can (14 ounces) sweetened condensed milk
Place a rack in the center of the oven and preheat to 350 degrees F. Set aside an ungreased 15- by 10-inch jelly-roll pan.
Place the cake mix and butter in a large mixing bowl. Cut the butter into the cake mix with two knives or a pastry blender until the mixture is crumbly. Sprinkle this mixture over the bottom of the jelly-roll pan and press it into the pan with your fingertips to form a crust.
Sprinkle the top of the crust evenly with the butterscotch chips, chocolate chips, coconut, and nuts. Pour the sweetened condensed milk evenly over all the ingredients. Place the pan in the oven.
Bake the bars until they are lightly browned and bubbly all over, 25 to 30 minutes. Remove the pan from the oven and place it on a rack to cool for 30 minutes. Cut into bars.
Store these bars, covered in plastic wrap or aluminum foil, at room temperature for up to 5 days. Or freeze them, wrapped in foil, for up to 6 months. Thaw the bars overnight on the counter before serving.