Preheat oven to 350-degrees F. Spray a 9- x 13-inch baking pan with non-stick cooking spray; set aside.

In a medium mixing bowl, stir together the graham cracker crumbs and the melted butter until well blended. Press mixture evenly into the bottom of the prepared baking pan.

Scatter the crushed pretzels over the graham cracker layer.

In the order listed, sprinkle the remaining ingredients (except for the sweetened condensed milk) over the pretzels, ending with the shredded coconut. Pour the sweetened condensed milk evenly over the coconut.

Bake for 25 minutes. Allow to cool in pan, about 2 hours, then cut into 24 equal-sized bars. Store in an airtight container for up to 4 days. Bars will keep longer than 4 days, but may not taste quite as fresh.

Enjoy!