1/2 c. butter
1/2 c. graham cracker crumbs
1 (14 oz.) can Eagle Brand milk
1 (6 oz.) pkg. semi-sweet chocolate chips
1 (3 1/2 oz.) pkg. flaked coconut
1 c. chopped pecans

Preheat oven to 350 degrees. Melt butter in 9 x 13 inch baking pan. Sprinkle cracker crumbs over melted butter. Pour milk evenly over crumbs. Top with coconut, nuts, and chips; press down firmly. Bake 25-30 minutes until lightly brown. Cool. May chill, if desired. Cut into bars. Store loosely covered at room temperature. Makes 24-36 bars.