1 c walnuts
1 c butter, melted
3-1/2 c graham cracker crumbs (14.4 oz box)
4 c chocolate chips
1-1/4 c butterscotch chips
3/4 c white chocolate chips
14 oz pkg shredded coconut
1-1/2 c sweetened condensed milk (14 oz can)
Spread the walnuts in a pie plate and toast at 350 for 8 minutes or until golden. Let cool then chop. Mix melted butter with graham cracker crumbs, and press into the bottom of a 15×17- inch baking pan. Layer over the crust chocolate, butterscotch, and white chocolate chips, toasted walnuts, and coconut. Heat the condensed milk until fluid, and drizzle over the layers. Bake the bars at 350 for 30 minutes; rotate the pan once for even cooking. Let the bars cool completely. Cut into 36 bars.
Gluten restrictions: use gluten-free graham crackers.
