Directions:

Preheat oven to 350 degrees F (or 325 for glass dish).

Line a 13x9-inch baking pan with aluminum foil (for easiest extraction of bars from the pan), and place the butter into the pan and place in oven until butter is melted.

I usually place the graham crackers into a large ziploc bag and then beat them with a rolling pin until crushed appropriately.

Remove pan from oven and sprinkle graham cracker crumbs over butter, spreading out evenly.

Pour Eagle Brand sweetened condensed milk evenly over crumbs.

Sprinkle evenly the butterscotch chips across the top. Then sprinkle the chocolate chips evenly across the top.

Sprinkle coconut evenly across the top, and lastly spread the chopped nuts evenly over everything else.

Using your hand, gently press the mixture down firmly and evenly across the pan to ensure even layer and baking.

Bake for 18-20 minutes or until lightly browned. I usually set the timer for about 16 minutes and stand by the oven, keeping an eye on them until they are just lightly browned, but not too brown around the edges, so they don't overbake around the edges.

Let cool on counter or in fridge. Remove the entire sheet of bars by removing the aluminum foil from the pan and setting on the counter. Then cut into bars, using a very sharp knife.

Store covered in the fridge.