1/4 cup butter, melted (I use unsalted, but salted tames some of the sweetness)
scant 3/4 cup graham cracker crumbs
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
20 Rolo candies, unwrapped
1 cup sweetened shredded coconut flakes, measured loosely not packed
about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Do not skip lining your pan because clean-up will be a beast.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The amount of crust is skimpy and barely covers the pan, but it's okay.
Evenly sprinkle with the chocolate chips, butterscotch chips, Rolos (I made five rows of four with Rolos but sprinkling randomly is okay), and coconut.
Evenly drizzle sweetened condensed milk over the top.
Bake for about 25 to 30 minutes (I baked 27), or until lightly golden brown around edges and barely bubbling in the center, and the center is mostly set. Keep an extremely close eye on bars in the final 10 minutes of baking because coconut can go from raw-looking to burnt in one minute. I recommend tenting pan (cover pan with a sheet of foil) in the last 5 minutes of baking to help prevent coconut from burning.
Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving. Bars firm up and will look less 'juicy' as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.