1 (8 oz.) can refrigerated crescent dinner rolls
1 (14 oz.) can sweetened condensed milk
1 c. sweetened flaked coconut
3/4 c. brown sugar, firmly packed
1/2 c. all-purpose flour
1/2 c. chopped pecans
7 T. butter or margarine, divided
Preheat your oven to 400 degrees. Unroll the crescent dough. Place the rectangles in an ungreased
15 x 10-inch jelly roll pan. Gently press the dough to cover the bottom of the pan. Seal the perforations.
Pour the sweetened condensed milk evenly over the dough. In a medium bowl, combine the coconut, brown sugar, flour and
pecans; mix well. Using a fork or a pastry blender, cut in 3 T. of the butter or margarine, until the mixture forms
crumbs. Sprinkle the crumbs over the milk layer. Melt the remaining butter or margarine and drizzle over the layered
mixture. Bake at 400 degrees for 12 to 15 minutes until golden brown. Cool. Cut into bars.