Crust: Preheat oven to 350°F (180°C). Line 13- x 9-inch (3 L) baking pan with enough parchment paper to overhang edges; set aside.

In a food processor, pulse LAY’S^® CLASSIC Potato Chips, sugar, and flour to make coarse crumbs. Add melted butter; pulse for about 10 seconds or until evenly moistened and the mixture resembles wet, coarse sand. Press into the bottom of the prepared pan.

Bake for 8 to 10 minutes or until lightly golden brown, crisp and dry. Let cool slightly.

Filling: Using fingertips, crush LAY’S^® Chips until the size of coconut flakes; set aside.

Pour sweetened condensed milk over the crust, spreading to coat evenly. Top with LAY’S^® Chips, chocolate chips, almonds, and coconut.

Bake for 8 to 10 minutes or until sweetened condensed milk is lightly golden and the coconut is toasted. Let cool completely.

Using parchment paper as handles, transfer bars to cutting board; cut into bars.