Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the longer sides to facilitate easy removal of the baked bars. Lightly grease the parchment paper if desired, though usually not necessary with these bars.

In a medium mixing bowl, combine the finely crushed graham cracker crumbs and the melted unsalted butter. Stir until the crumbs are thoroughly moistened and resemble wet sand.

Firmly press the graham cracker mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to create a compact and uniform crust.

Evenly sprinkle the semi-sweet chocolate chips over the prepared graham cracker crust, forming the first distinct layer of toppings.

Next, distribute the butterscotch chips evenly over the chocolate chips.

Spread the sweetened shredded coconut over the butterscotch chips, creating a fluffy and flavorful layer.

Finally, sprinkle the chopped pecans (or walnuts) evenly over the coconut layer. These four layers should be distinct and visually separated.

Carefully pour the entire can (14 oz) of sweetened condensed milk evenly over all the assembled layers. Try to get good coverage, as this milk will bind everything together and create a chewy, gooey texture.

Transfer the pan to the preheated oven and bake for 25-30 minutes, or until the edges are golden brown, the top is lightly toasted, and the layers are visibly set and bubbly.

Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This is a crucial step; do not attempt to cut the bars until they are fully cooled, preferably for at least 2 hours or even chilled in the refrigerator for easier, cleaner slices.

Once cooled, use the parchment paper overhang to lift the entire slab of cookies out of the pan. Place on a cutting board and slice into 24 squares or desired bar shapes. Serve and enjoy your Easy 7-Layer Cookies!