Preheat oven to 350F. Line a 9 x 13-inch baking pan with parchment paper.

Mix the graham cracker crumbs, butter, salt and 1 tablespoon water and toss until moist. (It should be the texture of damp sand. If it's too dry, add the other 1/2 tablespoon of water).

Pat the mixture - don't press too hard - into an even layer in the baking pan to form a base.

Sprinkle the chips and morsels over the crumb base. Sprinkle coconut and pecans over the chips. Drizzle the milk over the top.

Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Place pan on a wire rack to cool completely, then refrigerate for at least 30 minutes before cutting into bars or squares. The bars can be kept at room temperature, in an airtight container, for up to 5 days.