Instructions

• Preheat oven to 350°F and position a rack in the center; set a 13x9-inch baking dish on a heatproof surface.
• Scatter the 10 Tbsp (141 g) diced butter evenly in the baking dish. Put the dish in the oven until the butter just melts, about 2–4 minutes—watch closely.
• Remove the dish (use oven mitts) and tilt it so the melted butter runs to coat the bottom and about 1 inch up the sides; if needed, use a heatproof spatula to spread the butter.
• Add the 2 cups (228 g) crushed graham crackers to the dish and stir or toss to coat them evenly with the melted butter. Press the mixture firmly and evenly into the bottom of the pan to form the crust.
• Sprinkle the 2 cups (340 g) chocolate chips evenly over the graham cracker crust, then sprinkle the 1 cup (86 g) shredded sweetened coconut, and finally the 1 cup (100 g) chopped walnuts or pecans.
• Pour the entire 14-oz can of sweetened condensed milk evenly over the top so it covers the layers as much as possible.
• Bake in the preheated oven until the top is lightly golden and the edges are bubbling, about 25 minutes.
• Cool completely on a wire rack, then cut into bars. Store the bars in an airtight container.