1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang to lift the bars out later.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and fine sea salt. Stir until the mixture resembles damp sand and clumps together when pressed.

3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using your fingertips or the bottom of a measuring cup to form the crust.

4. Bake the crust for 8 to 10 minutes, or until it looks set and smells lightly toasty. Remove from the oven and let it cool for a few minutes while you prepare the topping.

5. In a small bowl or measuring cup, whisk together the sweetened condensed milk and vanilla extract until smooth and well combined.

6. Sprinkle the toffee bits evenly over the warm crust, followed by the semi sweet chocolate chips and chopped pecans if using.

7. Sprinkle the sweetened shredded coconut evenly over the top of the chocolate and toffee layer so it is mostly covered.

8. Slowly pour the condensed milk mixture evenly over the coconut layer, moving in a thin stream from edge to edge so the top is lightly coated. Gently nudge any dry spots with a spatula if needed.

9. Return the pan to the oven and bake for 20 to 25 minutes, or until the edges are deep golden brown, the condensed milk is bubbling around the sides, and the coconut on top is toasted.

10. If the coconut begins browning too quickly, tent the pan loosely with foil and continue baking until the center looks set.

11. Remove the pan from the oven and place it on a wire rack. Cool the bars completely in the pan for at least 1 to 2 hours so they can firm up.

12. Once fully cooled, use the parchment sling to lift the bars out of the pan and transfer them to a cutting board. Slice into 16 to 20 bars with a sharp knife, wiping the blade between cuts for clean edges.