Preheat the oven to 350 degrees F. Line a 9x13-inch pan with parchment paper and spray with nonstick cooking spray. Set aside.

Place the butter in a medium microwave safe bowl. Microwave for 60 seconds or until butter is melted. Remove from the microwave and add the graham cracker crumbs to the bowl. Stir with a fork until crumbs are well moistened with butter.

Pour the crumbs into the prepared pan. Press them tightly into an even layer with your fingers. Use the bottom of a measuring cup to press down on the crumbs to make sure they firmly in the pan.

Sprinkle the semi-sweet chocolate chips evenly over the graham cracker crust. Next, add the butterscotch chips and then the chopped pecans.

Add the 1/2 teaspoon of vanilla to the sweetened condensed milk can and carefully stir. Pour the sweetened condensed milk evenly over the chips and pecans. You can gently spread with a spatula to make sure the bars are covered.

Top with shredded coconut and gently press down with the palms of your hands to make sure the coconut sticks. Bake for 25 to 30 minutes or until the edges of the bars are golden brown and the coconut is slightly toasted.

Remove from the oven and sprinkle with flaky sea salt, about 1 teaspoon. Let the bars cool completely in the pan.

When cool, cut into squares and enjoy!