Preheat the oven to 350°F and line a 9x9in or 11x7in baking dish with parchment paper or aluminum foil.
In a medium mixing bowl (or directly in the baking dish), stir together the melted butter with the graham crackers and sugar. Press tightly and evenly into the bottom of the prepared baking dish.
Spread the chocolate chips evenly over the crust, followed by the pecans and then the shredded coconut.
Open the can of sweetened condensed milk and stir with vanilla extract using a small spoon, spatula or butter knife so it doesn't overflow. Drizzle evenly over the top of your bars.
Tap the whole dish gently on the counter and allow to sit for 5-10 minutes or until the coconut flakes start to emerge from the pool of milk.
Bake for 25-30 minutes or until the edges are bubbly and golden brown.
Remove from oven and cool for 30-40 minutes before placing into the refrigerator for 15-20 minutes.
Using the parchment as a sling, remove from the baking dish and evenly cut using a sharp knife.
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Notes
*If using unsalted butter, add 1/4 teaspoon coarse kosher salt to the graham cracker crust mixture.