1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.

2. Stir the graham cracker crumbs and melted butter together until evenly moistened.

3. Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.

4. Sprinkle the semi-sweet chocolate chips, butterscotch chips, and white chocolate chips evenly over the crust.

5. Add the shredded coconut, chopped pecans, and red and green candy-coated chocolates over the top.

6. Slowly drizzle the sweetened condensed milk evenly across the whole pan, making sure it reaches the corners.

7. Sprinkle with flaky sea salt if using.

8. Bake for 25 to 30 minutes, or until the edges are bubbling and the coconut is lightly golden.

9. Cool completely in the pan, then chill for cleaner slices.

10. Lift the bars out with the parchment paper and cut into 24 squares.