Preheat the oven to 350°F.
Prepare a 9x13 inch baking dish by lightly greasing with non-stick cooking spray and lining it with parchment paper. Set aside.
Combine the vanilla wafer crumbs and melted salted butter in a medium bowl and mix well to combine.
2 ½ cups vanilla wafer crumbs, 12 tablespoons salted butter
Create the crust by pressing the vanilla wafer mixture into the bottom of the prepared baking dish. There is no need to go up the sides, just create an even layer on the bottom of the pan.
Sprinkle the quick oats evenly over the crust.
¾ cup quick oats
Add a layer of the milk chocolate chips followed by the peanut butter chips. Disperse these as evenly as possible as well.
1 ¼ cups milk chocolate chips, 1 ¼ cups peanut butter chips
Sprinkle the coconut flakes on top of the chips.
½ cup sweetened coconut flakes
Pour the sweetened condensed milk evenly over the top and finish with the chocolate eggs.
14 ounces sweetened condensed milk, ¾ cups Chocolate Easter Eggs
Bake in the oven for 18 to 20 minutes or until the coconut flakes start to brown and the chocolate eggs split open.
Remove from the oven and let cool completely.
When ready to serve, pull the dessert out with the parchment paper to make it easier to cut into bars. Serve at room temperature.