1 stick butter (1/4 lb.)
1 1/2 c. graham cracker crumbs
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 sm. can shredded coconut
1 can Eagle Brand milk

1 1/2 c. chopped pecans

Preheat oven to 350 degrees. Melt butter in 9x11 inch pan. Sprinkle graham cracker crumbs over melted butter. Then spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, followed by Eagle Brand milk poured evenly over the coconut and add the chopped pecans on top. Bake for 1/2 hour. Cool and cut in 1 1/2 inch squares. Yields approximately 3 dozen.