Preheat oven to 350°F (175°C).

Grease or line a 9×13‑inch baking dish.

In a saucepan over medium heat, melt the butter.

Remove from heat and stir in the granulated sugar and graham cracker crumbs until well combined.

Press this mixture evenly into the bottom of the prepared pan. Use a rubber spatula to flatten it well.

Bake the crust for about 10 minutes, or until it becomes firm to the touch.

In a large bowl, combine flaked coconut and the sweetened condensed milk. Stir until they are thoroughly mixed.

Pour this mixture over the baked crust, spreading to cover evenly.

Return to the oven and bake for an additional 12 minutes.

Once the coconut layer is baked, remove the pan and let it cool for about 10 minutes.

In a microwave‑safe bowl, heat chocolate chips for 30 seconds. Stir, then if needed, continue in 10‑second increments, stirring each time until smooth.

Stir in the chopped pecans. Spread this chocolate‑pecan mix evenly over the cooled coconut layer.

Allow the bars to cool fully so the chocolate topping sets.

Once set, cut into bars and serve.