Ten Layer Monster Bars

• 12 cup unsalted butter, melted
• 1 12 ounces graham cracker crumbs
• 1 (14 ounce) can sweetened condensed milk
• 1 cup pecan halves
• 16 caramels
• 1 cup semisweet chocolate chunk
• 1 cup white chocolate chips
• 12 cup milk chocolate chips
• 12 cup coarsely chopped walnuts
• 12 cup cashews

1. Cut up caramels into smalled chunks or quarters.
2. Heat oven to 350 degrees.
3. Line a 13 x9 pan with foil, extending over the edges and spraying with nonstick spray.
4. Then line the bottom with parchment paper.
5. Pour melted butter in pan then tilt to spread evenly.
6. Sprinkle graham crumbs evenly over butter.
7. Pour condensed milk over crumbs.
8. Then layer pecans, then caramels, then chocolate chunks, then white chips, then milk chocolate chips, walnuts then cashews.
9. Press gently.
10. Bake 25 minutes or until edges bubble gently.
11. Do not overbake.
12. Cool completely on wire rack.
13. Using foil edges, lift from pan.
14. Slide bars off foil onto cutting board and cut into 24 pieces.
15. If knife sticks spray knife with non stick spray.
16. Store up to 3 days at room temperature.

unsalted butter, graham cracker crumbs, condensed milk, pecan halves, caramels, semisweet chocolate, white chocolate chips, milk chocolate chips, walnuts, cashews

Taken from www.food.com/recipe/ten-layer-monster-bars-329449 (may not work)