1. Prepare the Crust

• Preheat oven to 350°F (175°C).

• Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides.

• Combine graham cracker crumbs and melted butter in a bowl.

• Mix until the texture resembles wet sand, then press firmly into the prepared pan to form an even crust.

2. Layer the Filling

• Evenly sprinkle shredded coconut over the crust.

• Add a layer of chopped almonds, followed by the semi-sweet chocolate chips.

• Drizzle the sweetened condensed milk evenly across the top, ensuring full coverage.

3. Bake

• Place in the preheated oven and bake for 25–30 minutes, or until the edges are golden and the center is set.

• Remove and let cool completely in the pan.

4. Add the Topping

• Once fully cooled, spread melted chocolate evenly over the top.

• While the chocolate is still warm, sprinkle mini chocolate chips or additional chopped almonds for garnish.

5. Chill and Slice

• Refrigerate the bars for at least 1 hour, or until the topping is fully set.

• Lift the bars out using the parchment paper and slice into squares using a sharp knife.