Preheat oven to 350 F

In a bowl, mix together the graham cracker crumbs and melted butter until fully combined and it resembles wet sand. Place the contents of the bowl into a 9×13 baking dish. Flatten the crumbs against the dish as evenly as possible to create the crust layer.

Using about ¾ of the can, pour the condensed milk over the entire graham cracker crust. This will seal it and keep the crust from crumbling when you cut into it.

Top the crust with the chocolate chips, butterscotch, white chocolate, toffee, nuts and coconut as desired, being sure each piece has a bite of each topping. Press down slightly so all the toppings adhere to the crust.

Top the bars with the remaining condensed milk by drizzling the rest of the can evenly over the coconut throughout the dish. Sprinkle with a bit of salt on top and bake for 20-25 minutes or until the coconut turns golden brown.

Remove from heat and allow to cool for 15 minutes (I know, but you can do it!) Once cooled, sliced into desired pieces or eat the entire tray – nobody is judging here. Enjoy!