Sarah | Broma Bakery

Preheat the oven to 350°F and line a small cookie sheet with parchment paper. Spread the shredded coconut it an even layer on the prepared baking and bake for 5 to 7 minutes, stirring midway through.
Line a 9 x 9-inch square baking pan with parchment paper on all sides and and grease the parchment with cooking spray. Pour the Rice Krispies cereal and the toasted coconut into an extra large mixing bowl. Set everything aside.
Place the butter in a medium saucepan and set it over medium low heat. Cook the butter, stirring occasionally with a silicone spatula, until the butter melts completely. Add in the marshmallows, vanilla extract, and salt and cook, stirring occasionally, until the marshmallows melt completely. Remove from the heat.
Pour the melted marshmallow into the bowl with the Rice Krispies cereal. Use the spatula to fold together until evenly combined. Fold in the graham cracker pieces, butterscotch chips, chocolate chips, and walnuts, reserving a few tablespoons of each to garnish on top.
Transfer the mixture into the prepared pan. Rinse off your spatula, then use it (still a little bit wet, this will help) to pat the mixture into an even layer. Top with the reserved topping and place in the fridge to set for 20 minutes, then remove and cut into 16 squares.