1. Preheat oven to 350ºF (180ºC). Butter the bottom and sides of a 9” x 13” (3 L) baking dish. Line with parchment paper, overlapping the 2 longer sides for easy removal.
2. Base: In a large bowl add toasted coconut, oats and sugar. Toss to combine. Pour in butter and stir to combine. Press the crust into an even layer on the bottom and up the sides of the prepared dish. Bake in preheated oven 18-20 minutes until golden brown.
3. Topping: Sprinkle nuts over the warmed crust. Cover nuts with chocolate chips. Pour sweetened condensed milk evenly over the filling.
4. Return to oven and bake for 30-35 minutes, until golden brown and bubbly. Cool in refrigerator until cold, about 4 hours or overnight before cutting into squares.

Note:

1. To toast coconut, spread out on a baking sheet. Bake at 350ºF (180ºC) for 8-10 minutes or until it starts turning golden brown. Toss coconut halfway through baking. Once toasted, can be stored in freezer.
2. Gift wrap not needed! Pack these up in a Limited Edition Holiday Ziploc® brand Container for a great holiday gift to keep them festive, yet fresh.