Begin by preheating your oven to 350°F. Prepare a 9×9-inch baking pan by greasing the sides with a small amount of butter and lining the bottom with parchment paper. Set this aside for later use.

In a mixing bowl, combine the graham cracker crumbs and softened butter. Stir with a spoon until the mixture becomes a cohesive, crumbly blend. Gently press this mixture into the bottom of the prepared pan, ensuring an even layer that’s firm but not overly compacted.

Scatter the semi-sweet chocolate chips and white chocolate chips evenly over the graham cracker base, ensuring an even distribution. Drizzle the entire can of sweetened condensed milk across the surface, allowing it to coat the chips and crumbs generously.

Layer the toppings in the following order for a balanced texture and flavor: sprinkle the coconut flakes first, followed by the chopped pecans, walnuts, and almonds. Add the dried blueberries and chopped dried cranberries, then evenly distribute the chopped red and green glace cherries.

Place the pan in the preheated oven and bake for approximately 30 minutes. Keep an eye out for the condensed milk to turn a golden brown hue and begin bubbling gently. Once baked, remove the pan from the oven and allow it to cool completely at room temperature.

Cut the cooled dessert into evenly sized squares and serve as a delightful treat!