• Preheat your oven to 300°F.
• Grease and line an 8 x 8-inch square baking dish, and set it aside. I like to use nonstick aluminum foil to line the pan, since it stays in place and doesn't stick to the bars after they cool. You can use parchment paper, or regular aluminum foil and spray it with nonstick cooking spray.

Toast the coconut chips

• Place the coconut chips on an unlined quarter sheet pan or jelly roll pan. Once the oven has reached temperature, place that pan in the oven and bake for about 5 minutes or until the coconut chips have begun to brown.
• For the most evenly toasted chips, stir them once after about 2 minutes of baking and return the pan to the oven.
• Remove the coconut chips from the oven and set them aside to allow them to cool briefly.
• Increase the oven temperature to 350°F.

Make the bars.

• In a medium-sized bowl, place the cookie crumbs and the melted butter, and mix to combine well.
• Transfer the mixture to the prepared baking dish and press it firmly into the bottom.
• On top of the cookie crust in even layers, add the semi-sweet chocolate chips, the white chocolate chips, the coconut, and the nuts. Reserve a few of the chocolate and white chocolate chips and some of the coconut.
• Pour the sweetened condensed milk evenly over the top of the whole dish. Sprinkle the top evenly with the remaining more semi-sweet chocolate chips, white chocolate chips and/or coconut chips, if any.
• Place the baking dish in the center of the preheated oven, and bake at 350°F for 25 to 30 minutes, or until the top and sides of the dish are bubbling and the edges are beginning to brown.
• The edges may also begin to pull away from the sides of the pan. If you're not entirely sure if the dish is done, reduce the oven temperature to about 325°F and continue baking for another few minutes.
• Remove the baking dish from the oven, and allow the bars to cool for at least 15 minutes in the pan. If you try to remove it too soon, it won’t hold together.
• To make the bars easier to slice, chill in the refrigerator for 30 minutes.
• Once cool, grab the overhanging baking pan liner and remove the bars from the pan.
• With a wet knife, slice the bars into 9 equal squares. You can always slice into smaller pieces, but the approximate nutritional information is based on 1 of 9 squares.
• Serve at room temperature or chilled from the refrigerator. Refrigerate any leftovers in a tightly sealed container for up to 2 weeks. Freeze for longer storage, but allow to defrost in the refrigerator or at room temperature before serving.