To toast coconut and nuts: place them in a medium frying pan over low heat. Stir constantly until the coconut just begins to turn brown. Remove from heat immediately and place in a bowl. Set aside.
Line a cookie sheet with waxed paper. Melt butterscotch chips in a microwave safe bowl for 1 1/2 to 2 minutes, stirring every 30 seconds, until smooth.
Spread in a thin layer on prepared cookie sheet.
Sprinkle the coconut, nuts, and graham cracker pieces on top of the butterscotch layer. Press lightly with your hands to adhere the toppings to the candy.
Melt the milk chocolate chips in a second microwave safe bowl for about 1 1/2 to 2 minutes, stirring every 30 seconds. Drizzle over the top of the bark and spread carefully with the back of a spoon or with an offset spatula, covering as much of the topping as possible. Let set in the refrigerator, then break into pieces.
If your chocolate or butterscotch has trouble melting, add about a teaspoon of vegetable oil or Crisco to it during the microwaving process and stir. That will help them melt easier. (Sometimes chips just don't want to melt and need a little help!)