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1
Preheat the oven to 350u00b0 F.
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2
Line an 8-inch square baking pan with parchment paper. Set aside.
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3
Place the softened butter, brown sugar, and vanilla extract into a large bowl. Use a hand mixer to cream together the butter and sugar on medium speed for 1 minute, or until pale and fluffy. Add the egg and continue to beat on medium speed for 30 seconds to one minute, until light and fluffy.
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4
Add the flour, graham cracker crumbs, corn starch, cinnamon, baking powder, and salt to the bowl. Beat the mixture on medium speed for about 1 minute, until all ingredients are combined. Scrape down the sides of the bowl with a rubber spatula, as needed.
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5
Transfer the dough into the baking pan. Use a rubber spatula or clean hands to press the dough into an even layer.
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6
Transfer the baking pan to the middle rack of the preheated oven.
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7
Bake the crust for 10 minutes, until slightly puffy.
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8
Remove the baking pan from the oven. Sprinkle the chocolate chips, butterscotch chips, shredded coconut, and chopped pecans evenly over the crust. Drizzle the sweetened condensed milk over the top, allowing it to spread.
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9
Return the baking pan to the middle rack of the oven.
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10
Bake the bars for 26-30 minutes, until set in the middle an lightly golden brown. If the bars seem to be browning to quickly during cooking, loosely cover them with a sheet of aluminum foil.
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11
Remove the baking pan from the oven.
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12
Transfer the bars to the refrigerator. Chill for at least 2 hours before slicing.
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13
Lift the bars out from the pan by pulling up on the edges of the parchment paper. Slice into squares, and serve.
