1 3/4 cups speculoos cookie crumbs*
1/2 cup butter
10 oz semi or bittersweet chocolate chips
1 cup butterscotch chips
1 cup unsweetened finely flaked coconut
1/2 cup roughly chopped toasted pecans
1 (14 oz) can sweetened condensed milk
Preheat oven to 350 degrees. Butter a 9×13 inch baking pan. Set aside.
Melt butter in a small pan. Remove from heat and stir in cookie crumbs until thoroughly combined. Press, using the back of a spoon or the bottom of a measuring cup into the bottom of the buttered pan taking care to reach all corners.
Evenly sprinkle the chocolate chips, then the butterscotch chips, coconut, and peanut over the cookie layer. Pour the sweetened condensed milk evenly over the top, and spread with the back of a spoon or spatula until the mixture is evenly coated.
Bake for 25-30 minutes until edges are golden brown.
Allow to cool on a wire rack completely before slicing. TYou can refrigerate them before slicing if you are a clean lines fanatic. Store in the refrigerator or on a cool counter in an air-tight container. Freeze leftovers up to 6 months if desired.
*You can also use pre-packaged cookies. Lotus brand speculoos (Biscoff cookies in the US) are readily available. You’ll need one 8.8 oz container (minus a cookie or two for snacking and quality control purposes) to make 1 3/4 cups crumbs.