Preheat your oven to 350°F (175°C) for even baking.
Line your 9x13 inch baking pan with aluminum foil or parchment paper and grease lightly.
Combine melted butter, graham cracker crumbs, and granulated sugar in a mixing bowl. Press into the bottom of the prepared baking pan.
Sprinkle sweetened, flaked coconut over the crust.
Drizzle sweetened condensed milk over the coconut layer evenly.
Distribute white chocolate chips and semi-sweet chocolate chips over the condensed milk layer, then sprinkle Andes Peppermint Crunch Chips on top.
Bake for 25-30 minutes until edges are golden brown and center is set.
Cool in the pan for at least 30 minutes before lifting out and cutting into squares.
