Preheat the oven to 350 F. Line a small square pan (I used a 13x9-inch pan) with parchment paper and set aside. In small bowl, combine the cracker crumbs, melted butter and sugar; stir until well combined. Alternatively, place whole graham crackers into a food processor and pulse until fine crumbs form. Add in the melted butter and sugar and pulse again for about 30 seconds, until the crumbs are well-coated. Use the back of your hands or a potato masher to press the mixture into the bottom of the pan, creating an even layer.

Sprinkle the graham cracker layer with 1 cup of the milk chocolate chips. Pour the sweetened condensed milk over the chocolate chips evenly and follow with the grated coconut. Sprinkle the remaining chocolate chips and chopped nuts on top.

Bake in the preheated oven for about 20- 25 minutes until top turns golden brown and sets. Remove the cookie sheet from the oven and let it cool completely before removing from pan; use the parchment paper to help lift the cookie sheet from the pan. Use a sharp knife to cut the sheet into squares.