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Butterscotch Macaroon Bars

Butterscotch filling is tucked in a chocolate Graham cracker crumb crust.


  • 6 tablespoons butter
  • 1 packet Graham crackers, crushed into crumbs, about 1 1/4 cups
  • 1/3 cup granulated sugar
  • 1/4 cup cocoa powder
  • 4 slices white bread, crumbled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 2 3/4 cups sweetened, flaked coconut
  • 1 cup butterscotch chips


  1. Heat the oven to 350 degrees F.
  2. Melt the butter in the microwave. Set aside.
  3. Mix the Graham cracker crumbs, sugar, and cocoa in 9 x 13-inch pan.
  4. Stir the melted butter into the mixture.
  5. Press the crumbs firmly into the pan.
  6. Bake for 10 minutes.
  7. Mix the white bread crumbs, eggs, vanilla extract and sweetened condensed milk together.
  8. Stir in the coconut and butterscotch chips.
  9. Spread the topping onto the baked crust.
  10. Bake for 25 minutes or until the top starts to brown.
  11. Cool in the pan on a wire rack. Cut into squares.
  12. Store cookies in the refrigerator.