Line a 9x13 pan with parchment paper and set it aside. 

Pre-heat the oven to 350.

Melt the butter and combine graham cracker crumbs. Mix until the graham cracker crumbs are fully coated with the butter. 

Add the crumb mixture to the pan and press into the bottom of the pan with your hands.

In a mixing bowl add in the sweet condensed milk, vanilla and coconut. Mix well.

Drop by the spoonful onto the crust layer and gently spread it across the crust.

Bake in the oven for 18-20 minutes or until lightly golden brown.

Five minutes before they're ready to come out of the oven, add your peanut butter and chocolate chips to a small pot on medium low heat.

Melt the chocolate chips and peanut butter until smooth, making sure to stir. Keep an eye on it the whole time. Remove heat as soon as chocolate is melted. Set aside.

Remove the pan from the oven onto a wire rack.

Pour the chocolate peanut butter mixture over the hot coconut layer as soon as bars are out of the oven.

Top with a little bit of shredded coconut.

Allow to cool slightly. Once the pan is cooled, place it in the fridge to continue setting.

Once the chocolate sets remove the pan from the fridge and lift out the bars with the parchment paper.

Slice into bars.

Store in an airtight container at room temperature or the fridge.