Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier removal.
In a medium saucepan over medium heat, melt the butter completely. Remove from heat.
Stir in the granulated sugar and graham cracker crumbs until the mixture is well combined and resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking dish using a spatula or the back of a spoon.
Bake the crust for 10 minutes, or until it is lightly set and slightly golden. Remove from the oven.
In a large mixing bowl, combine the flaked coconut and sweetened condensed milk. Stir until the coconut is fully coated.
Spread the coconut mixture evenly over the warm crust, making sure to cover it completely.
Return the dish to the oven and bake for an additional 12 minutes, or until the top is lightly golden.
Remove from the oven and let the bars cool for about 10 minutes.
Place the chocolate chips in a microwave-safe bowl. Heat for 30 seconds, then stir. Continue heating in 10-second intervals, stirring each time, until the chocolate is fully melted and smooth.
Stir the chopped pecans into the melted chocolate.
Spread the chocolate and pecan mixture evenly over the coconut layer.
Allow the bars to cool completely at room temperature, or refrigerate until the chocolate is fully set.
Slice into squares or bars and serve.
Enjoy!
