Butterscotch Bark. AKA - Trouble

With a capital T. That's what these squares are. I would know - I've already eaten two. Two. They are kind of a cross between a butterscotch bar and a magic square. To make them required a stick and a half of butter. A stick and a half. Of butter. So if you're wondering, the best way to end a busy week is to make some Butterscotch Bark. Then eat more of it than you should instead of having a run.

Butterscotch Bark from Martha Stewart

1 cup shredded sweetened coconut
1 cup semisweet chocolate chips
12 graham crackers
12 tablespoons unsalted butter
1/2 cup light-brown sugar

Preheat oven to 350 degrees. Spread 1 cup each chopped pecans and shredded sweetened coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with 1 cup semisweet chocolate chips.

Line a 10-by-15-inch rimmed baking sheet with foil. Break 12 graham crackers in half; fit in pan in single layer.

In saucepan, whisk 12 tablespoons unsalted butter and 1/2 cup light-brown sugar over medium until smooth; spread over crackers.

Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently. Cool; break into pieces.