Instructions

1. Preheat oven to 450 F and line an 8 x 8 square baking pan and sides with foil or parchment.
2. Roast apples: Place peeled, cored apple halves on a foil lined baking sheet and bake 20 – 30 minutes, until edges start to brown and apples soften. Remove from oven and reduce temperature to 325 F. Chop cooled apples into bite sized chunks and set aside.
3. In a medium bowl, combine graham cracker or cookie crumbs, cinnamon and sugar. Place beside stove top.
4. In a small skillet, stir butter over medium heat until boiling. Continue stirring another 3 – 4 minutes until butter starts to brown, then remove immediately and pour over cookie mixture. Stir to combine, then pat evenly into the bottom and sides of pan.
5. Sprinkle apple chunks over crust, reserving a 1/4 inch border all around edges.
6. Next, layer on butterscotch chips, nuts and coconut.
7. Drizzle condensed milk over top to cover evenly.
8. Place pan on a baking sheet and bake 25 minutes, until they turn a light caramel color.
9. Let cool completely. Tip: freeze bars for one hour before cutting into 32 squares.
10. Store covered in a cool, dry place up to one week.