2/3 cup Brown Sugar
2 cups Graham Cracker Crumbs
1/2 cup Melted non-hydrogenated Margarine
1 bag or 1.5 cups of Chocolate chips or chunks
2 cups Flaked Sweetened Coconut
1 cup Walnuts, chopped
In a large saucepan, whisk together the coconut milk and brown sugar over medium-high heat. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. The mixture may form a thin skin on the surface; just stir it back into the liquid. Remove the mixture from the heat and let it cool while preparing the crust.
Preheat oven to 350 deg F. Line a 13x9 inch baking pan with parchment paper. In a large bowl, combine the rest of the ingredients. Firmly press the mixture into the prepared pan, pressing evenly from the center to the sides of the pan.
Pour the warm coconut milk mixture evenly over crumb base. Banke for 28-30 minutes or until coconut is deeply golden and the filling is bubbling. Remove the pan from the oven and let it cool on a wire rack. Transfer the pan to the refrigerator to completely cool and firm up the bars for at least 4 hours or overnight in the fridge until very firm. Run a knife along the edges and slide the bars on it parchment paper out of the pan and onto a cutting board. Then slice into 24 squares. These bars freeze well.