Here’s what you’ll need:
3 cups finely ground graham crackers (12 ounces)
3 tablespoons cocoa powder
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed mik
1 1/2 cups sweetened shredded coconut
Optional: 1/2 cup milk chocolate chips (melted) for drizzling at the end
Let’s get baking:
Preheat oven to 375 degrees F. Lightly splash a 10-by-15″ rimmed baking sheet evenly with water, then line with parchment paper.
In a large bowl, stir together graham cracker crumbs, cocoa powder, sugar, and butter until combined. Press evenly onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm (about 10 minutes). Transfer baking sheet to a wire rack and cool for about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (Do not let it drip over the edges.). Sprinkle with coconut.
Bake until coconut is toasted, 10 to 15 minutes. Place on wire rack and let cool completely. If desired, drizzle with melted chocolate. Allow to cool and harden.
Trim edges, if needed, and cut into equal-size bars.