Instructions

For the crust:

1. Preheat the oven to 350°F. and grease an 8×8 inch pan with coconut oil.
2. Pour the coconut flour, butter/coconut oil, swerve sugar, and baking soda into a food processor, and process until combined.
3. Scoop the dough onto the greased pan and press it evenly to create the crust. 
4. Bake the crust for 12-15 minutes, or until golden brown.

For the topping:

1. Pull the crust out of the oven and let it cool slightly for 5 minutes.
2. Sprinkle the chocolate chips, butterscotch chips, pecans, and unsweetened shredded coconut over the crust.
3. Then pour the sweetened condensed coconut milk over the topping.
4. Return the cookie bars to the oven and bake an additional 25 minutes.
5. Once the cookie bars are baked, let them cool completely before serving. The crust will not hold up if you cut the bars when they’re still warm.
6. Store leftover cookie bars in an airtight container at room temperature for 1-2 days, or in the fridge for one week.