Preheat the oven to 425ºF.
Line a 15"x10" pan with greased parchment paper (enough to hang over the sides).
Combine the oats, brown sugar, melted butter, corn syrup, vanilla and salt in a large bowl, mixing well to combine.
Press the oat mixture into the greased baking pan then bake for 12-15 minutes, until golden brown.
Remove the pan from the oven and set it aside to cool completely.
Melt the chocolate chips and vegetable shortening in a double boiler. Pour the mixture over the cooled oatmeal base then top immediately with chopped pecans and toasted coconut. Cover the pan with plastic wrap and place it in the refrigerator to harden the chocolate.
Once firm, use the excess parchment paper to lift the toffee out of the pan. Cut firmed toffee into bite-sized squares.
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