1. Pre-heat oven to 325°F
2. Grease a 9×9 baking dish and set aside.
3. For the crust layer, place graham crackers into a large Ziploc bag, smash with a mallet or rolling pin until fine crumbs.
4. Add crumbs to a small bowl with sugar and melted butter and mix until thoroughly combined.
5. Pour into prepared baking dish and press firmly to “pack” the crumbs.  Make sure this crust layer is even.
6. Next, evenly sprinkle the chocolate chips over the crust layer.
7. For the cookie layer, in a medium sized bowl, add softened butter sugar and mix.
8. Then add egg, milk and vanilla and mix until just combined.
9. Then add flour, baking soda, baking powder and mix well.
10. Add coconut and mix until just combined.
11. Scoop tablespoon sized scoops and spread out evenly over the chocolate chips (dough will be thick).
12. Spray your fingers with cooking spray and press the cookie layer into an even layer, covering the chocolate chips.
13. Optional:  Sprinkle the finely chopped pecans over the cookie layer.
14. Bake for 42 minutes or until the cookie layer starts to turn golden brown.
15. Remove from oven and allow to cool for 15 minutes.

Cinnamon Butter

1. In a small bowl, combine the softened butter, sugar and cinnamon and whip together until combined.

Assembly

1. Spread a tablespoon of the cinnamon butter on a plate
2. Cut a square piece and place on top of the butter
3. If too cold, place in the microwave for 10-15 seconds.
4. Remove from microwave and add a scoop of vanilla ice cream on top, then top it off with drizzles of caramel and chocolate syrup and LOVE every BITE!