1 package frozen phyllo dough, thawed
3 cubes butter,
melted 16 oz nuts (almonds and pistachios)
1 package semisweet chocolate chips
1 package butterscotch chips
2 cups shredded coconut
SYRUP:
1 cup sugar
1 cup water
1 cup honey
Butter your baking pan. Unroll one package of phyllo dough; cut stack into a rectangle that fits your pan. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) It does not have to be perfect!
In a blender combine the nuts and chocolate/butterscotch chips. Sprinkle 2 cups over top layer of phyllo. Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top. Once again, this does not need to be perfect or followed exactly!
Using a sharp knife, cut baklava into diamonds or any shape you prefer. Bake at 325° for 50-60 minutes or until golden brown.
Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks. Refrigerate overnight
