Prepare the Chocolate Fudge Layer:

Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until the mixture is smooth and fully melted. Remove from heat and stir in the vanilla extract. Pour the fudge mixture into the prepared pan, spreading it evenly. Refrigerate for 1 hour or until firm.

Make the German Chocolate Topping:

In a medium saucepan, whisk together the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the topping cool to room temperature.

Assemble the Fudge:

Once the fudge layer is firm and the topping has cooled, spread the German chocolate topping evenly over the fudge. Use a spatula to smooth it out.

Garnish (Optional):

Sprinkle the top with extra chopped pecans and shredded coconut. Drizzle melted chocolate over the top for an extra indulgent finish.

Chill and Serve:

Refrigerate the assembled fudge for at least 2 hours, or until completely set. Once firm, use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares and serve.