Preheat the oven to 375 degrees.
Line a 9x13 pan with foil or parchment paper and spray with nonstick spray.
Stir together graham cracker crumbs and butter in a large bowl.
Evenly press graham cracker mixture into the bottom of the 9x13 pan.
Bake for 10 minutes, rotating the pan after 5.
Cool on a wire rack for 15 minutes.
Sprinkle chocolate chips, butterscotch chips, and pecans evenly over the crust.
Pour condensed milk over the top. Tilt the pan from side to side to spread it to all corners.
Sprinkle the top evenly with coconut.
Bake for about 20-25 minutes, until coconut is toasted and golden brown.
Cool completely on a wire rack.
Remove using waxed paper, and cut into bars.