Ingredients:

  • 150 g graham cracker crumbs (about 1½ cups, from about 10 full graham cracker sheets)
  • 113 g unsalted butter, melted (½ cup)
  • 170 g semisweet chocolate chips (1 cup)
  • 85 g sweetened shredded coconut (1 cup)
  • 120 g pecans, chopped (1 cup)
  • 396 g sweetened condensed milk (1 can, 14 oz)

Instructions:

  1. Heat the oven to 350°F (180°C) with a rack in the center. Line a 9x13-inch (23x33 cm) pan with parchment paper or a foil sling, letting the edges hang over the sides. Do not grease the liner.
  2. Melt the butter. Stir the graham cracker crumbs into the warm butter until every crumb looks evenly damp, like wet sand. Press the mixture firmly and evenly into the bottom of the pan using the flat base of a measuring cup. Do not pre-bake the crust.
  3. Scatter the chocolate chips evenly over the crust, then the coconut, then the pecans. Keep each layer distinct. Pour the sweetened condensed milk slowly and evenly over the top in a slow zigzag so it coats the nuts without pooling. Do not stir.
  4. Bake for 25 to 28 minutes, until the coconut is golden-tan, the edges pull slightly away from the pan, and the center no longer looks glossy or runny. Check closely during the last 3 minutes, because coconut can turn dark brown quickly.
  5. Transfer the pan to a cooling rack and let it cool completely, about 1 hour. Lift the slab out by the parchment overhang. Cut into 20 squares with a sharp knife, wiping the blade between cuts.