Generously grease 9x13 pan or coat with nonstick spray.
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.
Turn out mixture into the baking pan, spreading to the edges.
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.
Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
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.
Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
Remove from the heat and stir in the vanilla.
Immediately spread the topping evenly over the still warm crust.
Let stand until completely cooled.
Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
Store in an airtight container for up to 1 week or freeze for up to 1 month.
If freezing, leave the slab whole, then cut into bars, when partially thawed.