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1
Preheat oven to 350*.
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2
Generously grease 9x13 pan or coat with nonstick spray.
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3
In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
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4
Turn out mixture into the baking pan, spreading to the edges.
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5
Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
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6
Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
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7
Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
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8
Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
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9
Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
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10
Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
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11
Remove from the heat and stir in the vanilla.
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12
Immediately spread the topping evenly over the still warm crust.
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13
Let stand until completely cooled.
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14
Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
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15
Store in an airtight container for up to 1 week or freeze for up to 1 month.
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16
If freezing, leave the slab whole, then cut into bars, when partially thawed.
