Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper and lightly spray it with non-stick cooking spray.

In a mixing bowl, combine melted salted butter with graham cracker crumbs and stir until evenly moistened. Press mixture firmly into the bottom of the prepared pan.

Sprinkle semi-sweet chocolate chips evenly over the crust, followed by butterscotch chips, shredded coconut, and chopped pecans.

Drizzle sweetened condensed milk evenly across the toppings and jiggle to ensure coverage.

Bake for about 25 minutes until edges are golden brown and layers look set.

Remove from oven and let cool completely in the pan, then lift out using the parchment and cut into squares.

Store in an airtight container at room temperature for up to five days or refrigerate for longer freshness.