It’s the year of the bar.

I’m serious you guys, think about it. Cupcakes have made their mark. Cake pops were all the rage. Donuts are happening now. Cookies have their moment ever year around Christmas.

But where are the bars!? Heaven in your hand. More versatile than a cookie, easier to eat on the go than cake, these stackable delights are due for their revival.

So why not jump start things with this classic? They have everything – graham cracker crust, nuts, white chocolate, dark chocolate, butterscotch (OMG butterscotch), coconut, and ooey gooey sweetened condensed milk.

People go bananas for these. And you know why? Chocolate and butterscotch covered in sticky, sweet goo.

Is there anything better in the whole world than a big old bite of butterscotchy delight? I have a bit of an obsession…but that’s the beauty of these bars. Whether you love nuts, coconut, chocolate, or butterscotch, these are a guaranteed crowd pleaser.

Ingredients (recipe adapted from fellow blogger Brown Eyed Baker):

• 1 cup sweetened flaked coconut
• 8 tablespoons (1 stick) unsalted butter
• 9 graham crackers (5 ounces), crushed
• 1 cup finely chopped walnuts
• 1 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 2/3 cup butterscotch chips
• 1 (14-ounce) can sweetened condensed milk

Directions:

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

2. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

3. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

4. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

5. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.