chips.
Half a 4-oz package flaked coconut
1 14-oz can sweetened condensed milk
1 11-oz box vanilla wafers.
Making the cookie crumbs is the only part of this recipe that isn't incredibly easy. If the inner package of cookies has a lot of air sealed in, open the package a little, let the air out and reseal the package with some tape. Then gently hammer the cookies with something heavy to crash them until they're fine. If the package doesn't hold up, put it into another plastic bag or two, or use a paper bag.
Heat your toaster oven to 325 degrees. Because the recipe is designed for a 9 13 pan, which will not fit into toaster ovens, you should divide it in half and make it in two pans, baking each separately.
Cut up the butter into slices and place it in a pan. Put it into the toaster-oven until the butter melts. Stir in the cookie crumbs and press the mixture into the bottom of the pan.
Layer the butterscotch chips, the chocolate chips, nuts, and coconuts on top. Drizzle the condensed milk over the mixture. Bake at 325degree for about half an hour. Normally you should cool before cutting, but you might find it too temping to wait.