Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line with parchment paper.

Melt ½ cup of unsalted butter until smooth. Add 1 ½ cups of graham cracker crumbs and ¼ cup of sugar, stirring until resembling wet sand. Press into the bottom of the pan.

Bake the crust for about 10 minutes until lightly golden and set. Allow to cool slightly.

In a bowl, combine one can of sweetened condensed milk, 2 cups of unsweetened dried coconut, and 1 teaspoon of vanilla extract. Stir until thick and well combined.

Spread the coconut mixture evenly over the cooled crust and bake for an additional 10-15 minutes until lightly golden.

Remove from oven and let cool completely to set the layers, about an hour.

Melt 1 cup of chocolate chips with 1 tablespoon of butter in a microwave-safe bowl, stirring until smooth.

Pour the melted chocolate over the coconut layer, spreading evenly and allow at least one hour to set.

Once set, lift the bars from the pan using the parchment overhang and slice into squares or bars.