Break chocolate into individual squares and cut each in half. Mix together and set aside.
Melt the butter and pour into a jelly roll pan or baking sheet with sides. Spread the butter into the pan to cover the bottom and sides.
Mix the graham crackers with the cinnamon and sprinkle over the melted butter. Mix with a spatula to moisten all the graham crackers. Press the crumbs firmly and evenly on the bottom of the pan and up the sides. Strew the coconut evenly over the crumbs.
Set aside 1 cup of the half pecans. Chop the remaini ng pecans in a medium coarse cut. Scatter them over the coconut with the trio of chocolates. Slowly pour the sweetened condensed milk evenly over the top. Arrange the reserved pecans over the top of the dream bar.
Bake for 10 minutes. Remove the pan from the oven and using a spatula, press down the nuts so they adhere to the chocolate. Return to the oven and bake for an additional 20 or 30 minutes or just until the milk starts to bubble. Don't cook too long because the pecans may burn and will be bitter.
Cool completely in the pan on a wire rack. Once cooled invert onto another cookie sheet lined with aluminum foil. Rein-vert onto the cutting surface and cut the cookie lengthwise into small bars. They are very rich so I recommend cutting them into small bars.
Store in an airtight container at room temperature. They can be frozen also.