Preparation

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil and spray with cooking spray; set aside.
• In a large, microwave-safe bowl, add the butter and heat on high power to melt for about 1 minute.
• Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
• Turn mixture out into the prepared pan, forming an even, smooth, flat crust layer.
• Evenly sprinkle with the chocolate chips and butterscotch chips; set aside.
• In a small saucepan, add the caramels and half-and-half. Heat over low heat to melt, whisking constantly until melted.
• Add the salt, stir to combine, and taste sauce, adjusting salt based on preference.
• Evenly drizzle the salted caramel over the chocolate and butterscotch chips.
• Evenly sprinkle the coconut over the caramel.
• Evenly drizzle the sweetened condensed milk over the coconut.
• Bake for about 22 to 25 minutes, or until lightly golden brown around edges and center is mostly set.
• Allow bars to cool in pan for at least 2 hours or overnight before slicing and serving.