With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) square pan with two strips of parchment paper, letting them hang over each side. Set aside.
Cover the bottom of the pan with crackers. Break some if needed. Drizzle the crackers with the butter and scatter the coconut, pressing lightly. Sprinkle with the chocolate chips and pecans. Cover with the sweetened condensed milk.
Bake for about 30 minutes or until golden brown. Let cool completely. Remove from the pan and cut into 18 bars.
The remaining sweetened condensed milk can be frozen for another use.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.