For the topping:
1/2 cup sweetened condensed milk
1/4 cup unsalted butter
1/2 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a mixing bowl, combine the flour, softened butter, sugar, and salt for the crust. Mix until the mixture resembles coarse crumbs. Press the crust mixture evenly into the bottom of the prepared baking pan.
Bake the crust in the preheated oven for 15-18 minutes or until lightly golden.
In a separate bowl, combine the chopped pecans, shredded coconut, and chocolate chips for the filling. Set aside.
In a medium saucepan, combine the granulated sugar, corn syrup, unsalted butter, beaten eggs, and vanilla extract for the filling. Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 5 minutes).
Remove the saucepan from heat and pour the filling mixture over the crust in the baking pan. Sprinkle the pecan-coconut-chocolate chip mixture evenly over the filling.
Return the pan to the oven and bake for an additional 25-30 minutes or until the filling is set.
While the bars are baking, prepare the topping. In a small saucepan, combine the sweetened condensed milk, unsalted butter, semisweet chocolate chips, and vanilla extract. Cook over low heat, stirring constantly, until the mixture is smooth and well combined.
Once the bars are done baking, remove them from the oven and pour the chocolate topping evenly over the pecan-coconut layer.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for about 1-2 hours or until the topping is set.
Cut into squares or bars and serve.
