The oven should be preheated to 350°F, or 175°C. To prepare a baking pan, grease it and measure 9 by 13 inches.
To make the crust, put the flour, sugar, salt, and melted butter in a basin and mix well. Combine ingredients until they form coarse crumbs. In the bottom of the baking pan that you’ve made, press the crust mixture evenly.
If you want a little brown crust, bake it for 15 to 18 minutes in a preheated oven.
The filling ingredients—chocolate chips, shredded coconut, and chopped pecans—should be mixed in a separate dish. Remove from the heat.
Mix the filling ingredients in a medium saucepan: corn syrup, unsalted butter, granulated sugar, beaten eggs, and vanilla essence. Stirring continuously, cook for about 5 minutes over medium heat, or until the mixture reaches a little thickening.
When the crust is baked, remove the pan from the heat and pour the filling ingredients on top. Evenly distribute the pecan, coconut, and chocolate chip mixture over the filling.
Bake, uncovered, for another 25 to 30 minutes, or until the filling has set.
Get the topping ready while the bars bake. Bring the sweetened condensed milk, unsalted butter, semisweet chocolate chips, and vanilla extract to a boil in a small saucepan. While stirring continuously, cook the mixture over low heat until it is blended and smooth.
Take the bars out of the oven after they are baked and evenly distribute the chocolate coating over the pecan-coconut layer.
Let the bars cool completely on a wire rack set inside the pan. After letting it cool, put it in the fridge for at least one or two hours to set the topping.
Serve after cutting into bars or squares.
