Preheat oven to 350°F. Line a 9x13" baking pan with parchment paper or foil. Lightly grease.
In a medium-sized bowl, combine graham cracker crumbs and butter with a fork. Then press crumbs into pan. Next layer chocolate chips, white chips, butterscotch chips and nuts. Then pour the sweetened condensed milk evenly over top. Sprinkle with coconut.
Bake for 20-25 minutes or until the top is lightly browned. Let cool, then cut into bars or diamonds.
You can make your own graham cracker crumbs if preferred. Add about 10 graham cracker sheets in a food processor and pulse. Measure mixture to make sure it’s 1 ½ cups. If you need more crumbs, crush half of graham cracker at a time and add.
To cut into diamonds, simply make horizontal cuts across the pan about an inch and a half apart. Next make diagonal cuts across the pan about an inch and a half apart. Then gently lift magic bars out of pan and serve.
Feel free to swap coconut with pretzel pieces, mini marshmallows or more nuts on top.
Magic bars will keep for about 3-4 days if stored at room temp in an airtight container.
To freeze, place in a freezer container or bag and store for up to 2 months.