1/2 c. real butter
1 1/2 c. graham cracker crumbs
1 - 14 oz. can sweetened condensed milk, not evaporated
1 c. peanut butter morsels
1 c. butterscotch morsels
3 1/2 oz. can sweetened angel flake coconut
1 1/2 c. pecan pieces

Preheat oven to 325°F. Using a glass baking pan, melt butter in oven. Sprinkle crumbs evenly over butter. Use back of tablespoon to spread evenly. Pour condensed milk evenly over crumbs. Use back of spoon to spread evenly. Sprinkle nuts over layer of milk, then peanut butter morsels, then butterscotch morsels. Last, spread coconut evenly over the top. Wet your hand with cold water and press the mixture down. Press corners down with the spoon.

Bake 25-30 minutes or until lightly browned. Cool. Cut into squares. Store loosely covered at room temperature. While it's still hot, take and knife and loosen sides.

NOTE: if you want, you can exchange the peanut butter morsels for semi-sweet chocolate chips. (That's the original recipe.)