1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, and brown sugar. Mix until the crumbs are evenly coated and hold together when pressed. Press the mixture firmly into a parchment-lined 8×8-inch baking pan to form an even layer. Bake for 8-10 minutes until lightly golden. Remove and let cool.

2. In another bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then slowly pour in the heavy cream while mixing. Continue beating until the mixture is creamy and spreadable. Spread this filling evenly over the cooled crust. Chill in the fridge while preparing the toffee layer.

3. In a small saucepan over low heat, combine sweetened condensed milk, toffee bits, butter, and salt. Stir continuously until the toffee bits are melted and the mixture is smooth and glossy. Be patient—this can take 8–10 minutes. Pour the warm toffee mixture over the chilled cream layer and spread evenly.

4. Before the toffee sets, sprinkle extra toasted coconut flakes and more toffee bits on top for added texture and visual appeal. Press them in gently so they adhere.

5. Refrigerate the entire pan for at least 2 hours, or until the bars are completely set. For cleaner cuts, use a sharp knife dipped in hot water and wiped dry between slices. Serve chilled or at room temperature depending on your texture preference.