Preheat oven to 350 degrees.
Line a 9x13-inch pan with parchment paper, set aside.
Finely crush graham crackers (using a food processor or rolling pin) and dump them into a medium-sized bowl.
Melt butter and mix with crushed graham crackers.
Gently press the coated graham cracker crumbs into the prepared 9x13-inch pan to form a crust.
Evenly spread the sweetened condensed milk over the graham cracker crust.
Evenly spread the coconut over the sweetened condensed milk, lightly press it down.
Evenly spread the chocolate and butterscotch chips over the coconut layer, then sprinkle the chopped pecans over the top.
Bake for 25-30 minutes or until the coconut begins to brown.
Let cool to room temperature, then serve. (I prefer to store these in the refrigerator and eat chilled).