Drizzle the crust evenly with 3 tablespoons of the sweetened condensed milk, then use a small flat-bottomed spatula to carefully spread it out. Sprinkle evenly with ½ cup of the pecans and ½ cup of the coconut.
Add the peanut butter and semisweet chocolate to a small sauce pan and place it over low-medium heat. Heat just to melt the chocolate, and then gently mix the two together. Drizzle this evenly on top of the coconut and pecans, and then gently spread it out.
Now sprinkle evenly with ¼ cup of the pecans and ¼ cup of the coconut.
In a large mixing bowl, combine the milk chocolate chips, peanut butter chips, and butterscotch chips with the remaining ¼ cup of the sweetened condensed milk and the remaining ½ cup of the coconut. Pour this over the last layer and then use your hands or a spoon to move it around so that it's as even as possible.
Sprinkle with the remaining ¼ cup of pecans and then place in the preheated 375°°F oven just until the top (mostly along the edges) is golden, about 20 minutes.
Let them cool completely in the pan, at least for 1 hour. Then gently lift it out of the pan, carefully holding the edges of the parchment paper. Lift it onto a cutting board and then slice into approximately 20 evenly sized pieces.