Preheat oven to 350°. Line the bottom and sides of a 9-inch square baking pan with parchment paper. (Note: don't skip this step! These bars are wonderfully sticky + the parchment makes them so much easier to get out of the pan.)

Place graham cracker crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan – do not press firmly. (Note: Because the condensed milk you'll add later will need to seep into the graham cracker crumbs, don't pack the crumbs too tightly in the bottom of the pan.)

Sprinkle chocolate chips and butterscotch morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle condensed milk evenly over top.

Bake at 350° for 25 minutes or until lightly browned and bubbly around edges.

Cool completely on wire rack, then cut into 25 squares.