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Preheat oven to 300° F.
In a medium bowl mix together the crust ingredients until a ball of dough forms. Press the dough into an 8 inch cast iron skillet.
Poke a few small holes in the crust with a fork. Bake for 20 minutes until slightly golden.
Place all ingredients in a tall sided pot and bring to a boil over high heat.
Once boiling continue to boil for 5 minutes stirring frequently.
After 5 minutes it should have reached the consistency of condensed milk or a thick caramel sauce. Set aside to cool.
Place the pecan pieces, coconut, and chocolate chips on top of the curst. Pour over the condensed milk (see note below recipe) and return to the oven for 5-7 minutes.
Allow to cool completely in the refrigerator for 30-60 minutes before cutting into bars.