This is an incredibly easy and tasty dessert.
1 1/2 c sweetened flaked coconut
1 stick unsalted butter
2 c crushed graham crackers
1/2 c finely chopped walnuts
1 c semisweet chocolate chips
1/2 c white chocolate chips
1/2 c butterscotch chips
1 (14 oz) can sweetened condensed milk
Preheat oven to 350 and make sure your rack is in the lower middle position. In 9×13 pan line with either foil or parchment paper, making sure end sides are covered.
On cookie sheet, place coconut on one side , spread out, and the walnuts on the other side, spread out so it will toast evenly. Cook 4-5 minutes until edges of coconut turn brown. Remove from heat.
Melt butter and mix with graham cracker crumbs until well mixed. Spread the liner with a nonstick spray, including the sides. Press crumbs into the bottom of the pan.
Layer the following by evenly sprinking: toasted walnuts, white chocolate, butterscotch, chocolate chips, and then the coconut over the top.
Pour sweetened condensed milk in a bowl and microwave for 30 seconds, just to thin it out a bit. Drizzle over the top of the coconut until it is evenly covered.
Bake approximately 25 minutes, the top will be a golden brown. Remove from oven and place in freezer for about 20 minutes. Lift the bars out by the liner sides and carefully remove the liner from the sides. Cut into bars.
Keep in an air-tight container if not serving immediately.