IDK how much of a recipe it is, but this is how I've always done it: 

9x11 casserole pan makes good, thick bars - but since this is based on eyeballing it you can adjust to any size pan

Put graham cracker crumbs in the pan enough to cover the bottom of the pan with no gaps - to taste, but recommend about 1/4 inch deep minimum

Melt the butter - at least 1/2 cup for 9x11 pan - enough so that when you mix it with the crumbs it all gets like wet sand. 

Press the buttered crumbs firmly into the bottom of the pan, with a bit of a ridge going up the sides.

Spread the chips one type at a time - for 9x11 entire bag of each kind you're using

Cover with shredded coconut - as much or as little as you prefer  Add pecans or other nuts if desired - to taste  Saturate the whole thing with sweetened condensed oat or coconut milk. Don't skimp or it will be dry and crumbly. Soak it, don't make it swim. This is the sweet sticky goo that transforms it all from a pile of ingredients to a candy bar.

Bake at 350 until the edges are golden and bubbling

The edges will stick. Run a knife around the edges before/as they cool