Preheat the oven to 350°F. Line a 9x9 baking dish with heavy-duty aluminum foil, leaving an overhang to lift the bars from the pan. Generously spray the foil with nonstick cooking spray. (You can also butter the sides and bottom of the foil with butter.)

Using either a food processor or a gallon-size ziplock bag and a rolling pin (you can also use the flat side of a meat mallet), crush 3½ cups of the mini pretzel twists to small crumbs. (If you are using the ziplock bag, you may need to divide the 3½ cups just to make it easier to crush)

Add the crushed pretzels and granulated sugar to a medium-sized mixing bowl. (2 to 3-quart mixing bowl) Stir to combine. Add the melted butter and stir to coat the pretzel mixture completely.

Press the buttered pretzel mixture into the prepared baking dish. (I use a flat-bottomed measuring cup) Set it aside.

Add the creamy peanut butter to a small microwave-safe bowl. Heat the peanut butter for 40-45 seconds at full power. (Depending on your microwave, keep a very close eye on the peanut butter. You want to heat the peanut butter, not cause it to bubble over) Carefully remove the peanut butter from the microwave and stir. Add 1 cup of semi-sweet chocolate chips. Stir until the peanut butter and chocolate chips are smooth, and the chocolate is completely melted. Pour the peanut butter and chocolate mixture over the buttered pretzel layer. Use either a silicone spatula or an offset spatula to smooth the peanut butter mixture.

Add the peanut butter chips, milk chocolate chips, sweetened coconut flakes, and butterscotch chips to a large mixing bowl. (4 to 6-quart mixing bowl) Pour the sweetened condensed milk over the chips and coconut. Stir to coat the mixture completely. Evenly spoon the chips and coconut mixture over the peanut butter and chocolate layer. Bake for 30 minutes, until the edges are deep golden brown. Remove the baking dish from the oven.

Immediately top the magic bars with the reserved mini pretzels. Gently press down on the pretzels when topping the magic bars. Allow the bars to rest at room temperature for 30 minutes before chilling in the refrigerator for 1 hour.

Remove the magic bars from the refrigerator. Use the aluminum foil overhand to remove the magic bars from the baking dish. Remove the foil from the bars and place on a cutting board. Use a large sharp knife to carefully cut 4 slices x 4 slices before serving.