Cover the bottom of an 11x7 inch foil-line pan with the chopped pecans. Set aside.
Bring butter, graham cracker crumbs, brown sugar, granulated sugar, evaporated milk to a boil in a large saucepan, over medium-low heat. Boil for 5-7 minutes stirring constantly.
Pour the caramel over the chopped pecans and spread out with a greased spatula.
Once the caramel has set, melt chocolate chips and butterscotch chips in the microwave. Spread over the caramel.
Sprinkle with sea salt or other coarse salt.
Allow the bars to harden, lift the foil from the pan and cut into 24 pieces.
Store in the refrigerator.