Preheat the oven to 350.
Line a 9x13 baking dish with aluminum foil running one way and then line it with foil going the other way so that the foil forms a cross. Leave extra foil over the edges (roll it up) and then will form something that you can remove the entire pan of treats with.
Place your 9x13 oven proof baking dish in the oven (with the foil in it) and with the stick of butter in the pan. Allow the butter to melt (about 5 minutes)
When butter is just melted, remove from the oven and spread the graham cracker crumbs across the bottom of the pan and smooth with a rubber spatula.
Pour on the chocolate chips followed by the butterscotch chips. Do not bother to spread them out - just sprinkle evenly over the top as best you can.
Sprinkle the coconut over the chips followed by the pecans. Do not bother to spread them out - just sprinkle evenly over the top as best you can.
Pour the can of condensed sweetened milk over the top. Do not bother to spread it out - just pour evenly over the top as best you can.
Just using your fingers, sprinkle a light sprinkle of Kosher salt over the top.
Bake at 350 for 20-30 minutes until the milk is bubbling up through and the coconut has begun to brown slightly.
Remove to a cooling rack and allow to cool completely before trying to cut.
When cooled, cut into very small pieces. Place in small cupcake papers for easy serving.