Preheat the oven to 350 degrees. Line a 9 x 13 baking dish with foil or parchment paper.

In a small skillet toast the coconut over medium heat until is is golden brown.  Remove from heat.

Put the graham cracker sheets in a large zip top bag.  Use a rolling pin or a hammer and crush the
graham crackers into crumbs.

Melt the butter in a saucepan or a microwaveable bowl.  Pour into the prepared pan and mix with graham cracker crumbs.  Push into the bottom of the pan forming a crust. 

Sprinkle the crust with nuts, chocolate chips, white chocolate chips, butterscotch chips, and toasted
coconut.  Pour the sweetened condensed milk evenly over the entire pan.

Bake for 25-28 minutes or until the top is golden brown. Remove from the oven and place on a wire rack to cool. 

Remove the bars from the pan using the foil (or simply cut in the pan).  Cut into 18 bars.