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OAT LAYER: Grease a 9 x 13 casserole dish with butter or butter-flavor cooking spray.
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Preheat the oven to 350F.
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In a large mixing bowl, whisk the oats, sugar, and milk together first.
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Add the butter, egg, and baking powder next, whisk it in well.
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Pour into the casserole dish and form a flat layer with a rubber scraper or spatula.
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Bake for 25-30 minutes or until golden brown.
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When the oats are done baking, let it cool for at least 30 minutes before doing the other steps.
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It helps to put it in the fridge on a special cooling rack in there, to speed up the cooling.
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COCONUT LAYER: Wait until the oat layer has cooled completely before you do this!
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Otherwise it will melt the crema de coco and make it the wrong consistency.
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Pour the two cans of coconut cream into another mixing bowl, and whisk by hand or with an electric beater at low speed until smooth.
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Beat in the cream of tartar.
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With a frosting spreader or spatula, spread the coconut cream on top of the oat layer smoothly and evenly.
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CHOCOLATE LAYER: Place the chocolate and half & half or cream in a saucepan over low-medium heat.
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Whisk constantly until the mixture is smooth, about 2-3 minutes.
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DO NOT let it come to a boil!
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Let the mixture cool for 5 minutes-- exactly 5 minutes!
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:) Too short will melt the coconut, too long and it congeals in the pan.
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Pour the chocolate over the coconut, and pour it only evenly but while it's still wet, even it out with a spatula or frosting spreader if it appears lumpy and/or uneven.
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TOPPING: While the chocolate is still wet, sprinkle the coconut flakes across the pan evenly.
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Let the whole pan chill in the fridge, uncovered, for 2-3 hours.
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When it's done cooling, place a large knife under hot water and use it to loosen around the edges, then cut into bars.
