1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1 (14-ounce) can sweetened condensed milk

2 cups semisweet chocolate morsels

1 1/3 cups flaked coconut

1 cup chopped nuts

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Preheat oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper, leaving an overhang.
In a medium bowl, mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into prepared pan.
Pour sweetened condensed milk evenly over crust.
Layer chocolate morsels, coconut, and nuts evenly over milk.
Press toppings down gently with a spatula to help them adhere.
Bake 25–30 minutes, until edges are lightly browned and top is set.
Cool completely in pan on a wire rack before cutting into bars.

Use different crusts like vanilla wafers, chocolate cookies, or gingersnaps for variation.

Swap semisweet chips for white chocolate and add dried cranberries for a festive twist.

Omit nuts for a nut-free version and add extra chips or butterscotch morsels.

For extra gooey bars, drizzle an extra 1/4 cup sweetened condensed milk over the top before baking.

Tent with foil if coconut browns too quickly.