1/2 c. butter
3 1/2 oz. can flaked coconut
1 (6 oz.) pkg. butterscotch chips
1 c. chopped pecans
1 c. graham cracker crumbs (finely rolled)
1 (6 oz.) pkg. chocolate chips
1 (15 oz.) can Eagle Brand milk

Melt butter in a large oblong cake pan. Sprinkle graham cracker crumbs over butter. Pour coconut evenly over crumbs. Sprinkle chocolate chips evenly over the above and do the same with butterscotch chips. Sprinkle evenly over above pecans or other nuts. Pour Eagle Brand milk over all. Bake 25 minutes at 350 degrees. Cut while warm. (This is rich.)

Serves 18-24 generous bars.