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Move the oven rack to the lower middle of your oven and preheat to 350 degrees.
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Spray a 9x13 pan with non-stick spray.
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Line the pan with two overlapping pieces of parchment paper (Its best to leave an overhang you can use to more easily remove the bars from the pan after cooking).
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Spray the parchment paper with non-stick spray.
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Combine the melted butter and graham cracker crumbs in a small bowl. Toss with your fingers until the butter is every distributed.
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Spread the crumbs evenly over the bottom of the prepared pan. You might not cover the whole pan with the crumbs, and that is totally ok- its not meant to be a crust like a pie, just a layer.
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Spread the pecans, chocolate chips, butterscotch chips and coconut over the graham cracker crumbs.
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Pour the sweetened condensed milk evenly over the entire dish.
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Bake until the top of the coconut shreds are golden brown for 25 minutes.
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Cool in the pan on a wire rack to room temperature, for about 2 hours.
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Remove the bars from the pan using the parchment paper as handles.
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Using a cookie spatula or sharp knife, cut into 2-3 inch bars. You might want to spray your cutting knife with butter spray to make the cutting easier.