Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Use the bottom of a glass or a flat measuring cup to compact the crust well.
Step 3: Evenly sprinkle the shredded sweetened coconut over the graham cracker crust.
Step 4: Distribute the chopped dried mixed fruit evenly over the coconut layer.
Step 5: Scatter the chopped walnuts or pecans evenly over the fruit layer.
Step 6: Slowly and evenly pour the sweetened condensed milk over all the layered ingredients, ensuring it covers as much of the surface as possible.
Step 7: Bake for 25-30 minutes, or until the edges are golden brown and the center is set. The top should appear lightly browned and bubbly.
Step 8: Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is crucial for clean cuts. For best results, chill in the refrigerator for at least 1 hour after cooling to room temperature.
Step 9: Once thoroughly cooled and set, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and use a sharp, warm knife to cut into 24 squares or rectangles.