Preheat your oven to 350°F (175°C). If you're using a glass dish, reduce the heat to 325°F (165°C) to prevent overbaking. Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.

In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish to create a firm, even crust.

Pour the sweetened condensed milk evenly over the graham cracker crust. Then, layer on the semisweet chocolate chips, flaked coconut, and chopped nuts. Gently press down the toppings with the back of a fork to help them adhere as they bake.

Bake in the preheated oven for about 25 minutes, or until the edges are lightly golden and the center is set. Keep an eye on the coconut to ensure it doesn’t brown too much.

Allow the bars to cool completely in the pan—this helps them firm up for cleaner cuts. Once cooled, slice into bars or diamond shapes. Store at room temperature or in the fridge for firmer texture.