• Preheat oven to 350℉ / 175℃ and prepare 9 x 13 pan with parchment paper.
• Place 2½ cups Graham crackers into a food processor and pulse a few times until you get a sandy consistency and most of the big pieces are broken up. You may also use a bag and a rolling pin to smash into pieces.
• Mix the graham crackers with ¾ cup Salted butter, melted, press into prepared pan.
• Place the 1½ (14 oz) cans Sweetened condensed milk into a microwave-safe container and microwave for 30 seconds or so to make it more runny.
• Note: Next part is personal preference as well as the amounts of the coconut, chips and nuts can vary to preference. Amounts shown is the starting base.

METHOD 1 (Less mess while eating):

• Mix 1½ cups Shredded coconut, 1½ cups Semi-sweet chocolate chips, ½ cup Butterscotch chips, and 1 cup Nuts with the sweetened condensed milk and stir all together until evenly coated.
• Pour over the crust, use a spatula to distribute / even the topping out.

METHOD 2 (looks nicer but can be messier):

• Spread the condensed milk over the crust, using a spatula to spread evenly.
• Top with 1½ cups Shredded coconut, 1½ cups Semi-sweet chocolate chips, ½ cup Butterscotch chips, and 1 cup Nuts. Pressing it all down slightly into the sweetened condensed milk will help adhere it better and make it less likely to fall off later.

Bake & Cut

• Bake in the oven for 25 - 30 mins or until the edges begin to brown and the top is lightly toasted.
• Remove and let cool completely. Cut into bars with a sharp knife or a pizza cutter works great for this.

Storage

• Place bars into an airtight container at room temperature for up to 2 weeks or into the freezer for up to 3 months.