Step 1: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Step 2: In a medium bowl, combine the chocolate graham cracker crumbs, melted salted butter, and granulated sugar. Mix until well combined and the crumbs are moistened.
Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
Step 4: Evenly sprinkle the shredded sweetened coconut over the crust. Follow with an even layer of mini semi-sweet chocolate chips, and then the sliced almonds.
Step 5: Pour the entire can of sweetened condensed milk evenly over the layers. Ensure all ingredients are coated as much as possible.
Step 6: Bake for 25-30 minutes, or until the edges are golden brown and the filling is set and bubbly. The center may still appear slightly soft, but it will firm up as it cools.
Step 7: Remove from the oven and let cool completely on a wire rack before cutting into squares. Cooling for at least 2 hours, or even chilling in the refrigerator for an hour, will make for cleaner cuts.