Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until all crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of your 9x13-inch baking pan to form a solid crust layer.
Sprinkle the sweetened flaked coconut evenly over the graham cracker crust. This layer will add a chewy, tropical note that pairs beautifully with the chocolate and peppermint.
Evenly distribute the white chocolate chips and semi-sweet chocolate chips over the coconut layer. The two types of chocolate create a rich flavor contrast and melt beautifully when baked.
Slowly pour the sweetened condensed milk over the layered ingredients. Try to pour evenly across the entire pan so it seeps down and binds all the layers together.
Top the bars with the Andes Peppermint Crunch Baking Chips, spreading them out to cover the entire surface. These will add that refreshing mint flavor and a lovely crunch after baking.
Bake the bars in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and the top looks set. Remove from the oven and allow the bars to cool completely in the pan on a wire rack before slicing into squares.
