1-First Step: Prepare the Crust Mix 1/2 cup melted unsalted butter with 1 1/2 cups graham cracker crumbs until it resembles wet sand. Press firmly into the bottom of the greased pan using the back of a measuring cup or glass for an even 1/4-inch layer. This base prevents sogginess and adds buttery flavor. Chill the crust for 5 minutes if your kitchen is warm to set it quickly.

2-Second Step: Add Sweetened Condensed Milk Pour 1 can (14 oz) sweetened condensed milk evenly over the crust. Tilt the pan gently to cover every spot without stirring. The milk acts as glue, caramelizing slightly during baking for that signature stickiness. Work swiftly as it spreads fast.

3-Third Step: Layer Chocolate and Butterscotch Chips Sprinkle 1 cup semi-sweet chocolate chips followed by 1 cup butterscotch chips across the milk layer. Distribute evenly for balanced bites. Resist mixing; the magic fuses them naturally. If chips are cold, they melt better in the oven.

4-Fourth Step: Add Coconut and Nuts Scatter 1 1/3 cups shredded sweetened coconut over the chips, then top with 1 cup chopped pecans or walnuts. Press the nuts lightly into the surface with a spatula for adhesion. This order ensures toasty coconut and crunchy topping.

5-Final Step: Bake, Cool, and Serve Bake at 350°F for 25-30 minutes until edges turn golden and the center sets (slight jiggle is fine). Cool completely on a wire rack for 2 hours, or refrigerate for 1 hour for firmer texture. Cut into 24 squares using a sharp knife dipped in hot water. Serve at room temperature for best chewiness. Store as noted below. Pro tip: For clean slices, chill fully first.