Instructions

Heat the oven to 325 degrees.

In a medium bowl, mix the graham cracker crumbs with the salt. Drizzle with the melted butter and, using a fork, stir to combine. The mixture should be the consistency of wet sand. Press the mixture onto the bottom of a 13- by 18-inch rimmed baking sheet (a.k.a. half sheet pan) and bake until set and lightly golden, about 10 minutes. Let cool. Leave the oven on.

Once the crust is cool, make the topping: In a large bowl, mix together the pecans, chocolate and coconut. Spread evenly on top of the crust and drizzle with the sweetened condensed milk. Let sit for a minute or two to allow condensed milk to saturate bars and then bake until the top is lightly browned and caramelized, 20 to 25 minutes.

Let cool completely before cutting into bars approximately 2 inches square. Serve.