1. Preheat oven to 350°F. Line an 8×8” baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a medium bowl, toss graham cracker crumbs and melted butter with a fork until
well-combined. Pour mixture into prepared pan and press into a crust with a spatula, or with your hands. Evenly sprinkle chocolate chips and butterscotch chips over crust; set aside.
3. Drizzle Marzetti Salted Caramel Dip over the chocolate and butterscotch chips. Top with an even layer of coconut. Evenly drizzle the sweetened condensed milk over coconut.
4. Bake for about 22 to 25 minutes, or until lightly browned around edges. Keep a close eye on bars during the last minutes of baking, because coconut can go from raw-looking to burnt very quickly.

Allow bars to cool in pan on wire rack for at least 2 hours, or overnight. Bars will firm up as they cool. Remove from pan, slice and serve.