Kitchen Sink Bars
20m prep 38m cook 2h ready
These kitchen sink bars feature a pretzel crust topped with butterscotch chips, chocolate chips, coconut, and almonds, all held together with sweetened condensed milk. Customize with any pantry odds and ends.
Ingredients
- Nonstick cooking spray
- 828 ml pretzel twists
- 118 ml unsalted butter melted
- Kosher salt
- 44.4 ml packed dark brown sugar
- 237 ml butterscotch chips
- 237 ml semisweet chocolate chips
- 237 ml packed shredded sweetened coconut
- 118 ml chopped roasted salted almonds
- 1 sweetened condensed milk
- Flaky sea salt
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16 mg
- Iron: 0.6 mg
- Magnesium: 26.1 mg
- Phosphorus: 49.9 mg
- Potassium: 109 mg
- Zinc: 0.44 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Nonstick cooking spray
- 828 ml pretzel twists
- Kosher salt
- 44.4 ml packed dark brown sugar
- 237 ml butterscotch chips
- 237 ml semisweet chocolate chips
- 237 ml packed shredded sweetened coconut
- 118 ml chopped roasted salted almonds
- 1 sweetened condensed milk
- Flaky sea salt
Prepare
- Melt 118 ml unsalted butter
Let's Cook
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Step 1.
Heat oven to 350°F. Lightly coat a 9-inch square baking pan with nonstick cooking spray. Line with parchment paper, leaving a 2-inch overhang on two opposite sides; spray the parchment paper.
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Step 2.
In a food processor, pulse pretzel twists until finely ground, 15 to 20 seconds; transfer to a medium bowl. Add melted butter, kosher salt, and dark brown sugar, and mix until combined. Press the crust mixture evenly into the bottom of the prepared pan. Bake until dry to the touch and fragrant, 8 to 10 minutes.
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Step 3.
While the crust is still warm, top it evenly with butterscotch chips, semisweet chocolate chips, shredded sweetened coconut, and chopped roasted salted almonds, pressing gently to compact the toppings. Pour the sweetened condensed milk evenly over the top.
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Step 4.
Bake until golden brown around the edges, 25 to 30 minutes. If desired, sprinkle with flaky sea salt immediately after removing from the oven. Let cool completely in the pan, about 2 hours. Use the parchment overhangs to lift the bars onto a cutting board and cut into 16 squares.
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