1. Preheat the oven to 350 degrees F.
2. Place the butter in a glass or ceramic 9×13″ pan, and put it in the oven for 2-3 minutes to melt.
3. Remove from oven and add graham cracker crumbs. Stir to coat the graham cracker crumbs in the. melted butter and pat down to create the graham cracker crust base layer.
4. Sprinkle coconut flakes, then chocolate chips, butterscotch chips, and chopped nuts over the graham cracker layer.
5. Drizzle the sweetened condensed milk over the top.
6. Bake at 350 for 25-30 minutes, or until the condensed milk has soaked into the bars and the edges are golden.
7. Run a knife around the edges of pan while still warm to prevent cookies from sticking to edges. Slice into small squares while still warm.
8. Store leftover hello dolly bars in an airtight container in the refrigerator 3-4 days for best results.

I slice these into 15 squares by creating three rows lengthwise down the long side of the pan and then 5 short horizontal rows along the short side of the pan. They are pretty rich, so if you prefer, you can cut each of those squares into two rectangles.