Ingredients

• 1/2 cup butter
• 1/4 cup white sugar
• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups flaked coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 cup semisweet chocolate chips
• 1/2 cup almonds, chopped

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan; remove from heat and stir in the sugar and graham cracker crumbs. Spread the mixture into the bottom of a 9×13-inch baking dish. Bake in the preheated oven until slightly firm, about 10 minutes.
3. Stir the coconut and condensed milk together in a bowl; spread over the baked crust and return to oven for 12 minutes more. Set aside to cool at least 10 minutes.
4. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir the almonds into the melted chocolate; spread evenly over the cooled coconut layer. Allow to cool until the chocolate sets.