Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Place butter in prepared pan; place in oven about 5 minutes or until butter is melted. (Leave oven on.) Tilt pan to coat bottom evenly. Sprinkle with crushed wafers.
Drizzle crust evenly with sweetened condensed milk. Sprinkle with butterscotch-flavored pieces, chopped white chocolate, fruit bits, coconut and nuts. Press down firmly with the back of a spoon.
Bake 25 minutes or until edges are lightly browned. Cool in pan on a wire rack. Use foil to lift it out of pan. Cut into bars. (To store, place bars in a single layer in an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months.) Makes 30 bars.
Use a kitchen scissors to snip vanilla caramels into smaller pieces. To prevent sticking, lightly coat the scissors with nonstick cooking spray.