3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut
Preheat oven to 375. Line a jelly roll pan with a Silpat or parchment paper.
An easy way to create cookie crumbs is to put the cookies in a zip lock bag and then use a rolling pin to crush them. Combine crumbs, sugar and butter in a bowl. Press evenly to the bottom and slightly up the sides of the pan.
Bake for 10 minutes until firm and lightly browned. Cool for 20 minutes.
Sprinkle pecans and chocolate chips over crust. When I went to make these, I discovered I didn't have enough chocolate chips, so I add some crasins to the mix.
Pour condensed milk over crust and spread evenly, which I have to admit is easier said then done without moving all you chips and nuts.