Preheat oven to 350. Spread coconut on one side of a large cookie sheet and pecans on the other side, if using, on the other. Toast, about 15 minutes.
Coat an 8 inch square baking pan with non-stick spray. Line pan with waxed paper, leaving some over the edges to help you remove from the pan later. Spray the inside of the paper too.
In a large non-stick pan, melt marshmallows and butter substitute over medium heat, about 5-10 minutes. (You could probably microwave them too, but I find it hard to know how long before they burn!) Remove from heat.
Quickly stir in cereal and chocolate chips. Transfer to your pan. Cool in fridge until firm, about 2 hours. The chocolate will begin to melt when you stir it in and look a bit "muddy" but never fear, when the batter hardens, all is well. When firm, remove from pan and peel off paper. Use a serrated knife and cut into small bars. They are very rich, a little goes a long way!
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