1 cup sweetened flaked coconut
1 stick unsalted butter
9 graham crackers, crushed
1 cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 can sweetened condensed milk
Preheat oven to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes.
Melt the butter and combine with graham cracker crumbs in a small bowl. Mix well. Press the crumbs evenly onto the bottom of the pan.
In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham cracker crumbs. Pour the condensed milk evenly over the entire dish.
Bake until the top is golden brown, about 25 minutes. Cool in the pan about 2 hours.
Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife, cut into 2 by 3-inch bars.