makes 24-48 squares, depending on how large you cut them
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs (about 8 full cracker sheets)
1/2 cup chopped walnuts
1/2 cup sliced almonds
1 cup coconut flakes, divided
1 1/2 cups milk or semisweet chocolate chips
1 cup evaporated milk
1/2 cup raw sugar
1. Preheat the oven to 350 degrees.
2. Place the butter in a 9"x13" baking dish and place the baking dish in the preheated oven to melt the butter.
3. Once the butter has melted, remove the baking dish from the oven and pour in the graham cracker crumbs. Stir with a wooden spoon to evenly coat the crumbs in the butter, then pat the crumbs into a single (thin) layer on the bottom of the pan.
4. Sprinkle the walnuts and almonds over the graham layer. Top with 1/2 cup of the coconut flakes and all of the chocolate chips.
5. In a small bowl, whisk together the evaporated milk and sugar until the sugar is dissolved. Pour the milk mixture evenly over top the chocolate chips. Top with the remaining 1/2 cup of coconut flakes.
6. Bake for 20-25 minutes, or until the top is lightly golden brown. Remove from the oven and cool completely on a wire rack. Place in the refrigerator to chill until completely set before cutting into individual squares.