3/4 cup bourbon
1/2 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup coconut milk
3/4 cup chopped pecans
1/2 cup Butterscotch topping mix
1/2 cup flaked coconut
1/2 cup sliced almonds
Coat the bottom of a 10 inch square pan with non-stick cooking spray. In a medium bowl, lightly stir together bourbon, sugar and salt; set aside.
In a large bowl, combine coconut milk and butterscotch. Add pecans, butterscotch mixture, almond halves, and coconut/almonds. Mix well and pour over coconut layer.
Let stand 12 to 24 hours before serving.
⭐ ⭐ ⭐ ⭐