Preheat your oven to 350°F. Before you do anything else, make sure your oven is nice and hot, as this will ensure even baking. While the oven heats up, prepare your baking pan.
Line an 8-by-8-inch baking pan with aluminum foil and spray it with cooking spray. This step is crucial to prevent sticking, so don’t skip it! The foil will help you lift the bars out easily once they’re baked. I usually leave some overhang on the sides for easy removal.
In a large, microwave-safe bowl, melt the butter. Just pop it in the microwave for about 1 minute on high power. You want it completely melted but not bubbling. If you have to do it in intervals, that’s okay!
Add the graham cracker crumbs to the melted butter and toss lightly with a fork to coat the crumbs evenly. You’ll get a mixture that’s moist and slightly crumbly, perfect for your crust.
Turn the mixture out into the prepared pan and form an even, smooth layer. Use a spatula or your fingertips to press it down firmly. This layer may seem skimpy, but it will hold beautifully!
Evenly sprinkle the semi-sweet chocolate chips, butterscotch chips, and Rolo candies over the crust. Arrange them as you like; I often make rows of Rolo candies for a fun pattern.
Top with the sweetened shredded coconut flakes. Sprinkle them evenly across the top, ensuring some coconut is present in every bite.
Now it’s time to drizzle the sweetened condensed milk over everything. Pour it evenly to coat the layers. This will help everything stick together as it bakes.
Bake in the preheated oven for about 25 to 30 minutes. You’re looking for a lightly golden brown around the edges and a center that’s just set. Keep an eye on them, especially in the last 10 minutes, as the coconut can burn quickly!
Once they’re done, remove the pan and let it cool on a wire rack. Allow the bars to cool in the pan for at least 2 hours or preferably overnight. This cooling time is essential for them to firm up nicely.
