into bottom of 9 x1 3 pan pour melted margarine. sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. add the coconut and pour milk over all.
bake 25 minutes or until lightly browned on top. cool 15 minutes before cutting into finger length bars.
preheat oven to 350 degrees F (175 degrees C). grease one 8 inch square pan, and line with greased foil.
combine brown sugar, flour, baking soda, salt, and rolled oats. rub in the butter using your hands or a pastry blender to form a crumbly mixture. press 2 cups of the mixture into the bottom of the prepared pan. spread the jam to within 1/4 inch of the edge. sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
bake for 35 to 40 minutes in preheated oven, or until lightly browned. allow to cool before cutting into bars.
heat oven to 350 degrees F. spray bottom of 13x9-inch baking pan with non-stick cooking spray. in large bowl, combine flour, 1/2 cup brown sugar and butter. spread on bottom of prepared pan. bake for 20 minutes.
in medium bowl, beat together egg, sweetened condensed milk, vanilla and remaining brown sugar. stir in pecans. pour on top of baked cookie layer. bake 25 minutes. cool. cut into bars. store leftovers covered at room temperature.