1 (4 oz.) pkg. sweet cooking chocolate
1/4 c. butter
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1/2 c. biscuit baking mix
1 tsp. vanilla extract
1 (7 oz.) pkg. flaked coconut (2 2/3 c.)
1 c. chopped pecans

Preheat oven to 325 degrees.

In medium saucepan, over low heat, melt chocolate with butter. Remove from heat; stir in 1/2 cup sweetened condensed milk, eggs, biscuit mix and vanilla. Spread evenly into greased 13x9 inch baking dish.

In medium bowl, combine remaining sweetened condensed milk and coconut. Spoon in small amounts evenly over chocolate mixture. Sprinkle nuts over top; press down firmly.

Bake 25 minutes or until wooden pick inserted near center comes out clean. Cool thoroughly. Cut into bars. Store loosely covered at room temperature.