Step 1: Preheat your oven to 350°F (175°C). Line a 9x13 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 and melted butter. Stir until the crumbs are thoroughly moistened. Press this mixture evenly and firmly into the bottom of the prepared baking pan to form the crust.
Step 3: Evenly sprinkle the chopped pecans or walnuts over the graham cracker crust. Then, scatter the mixed dried fruit over the nuts, followed by the shredded coconut. Ensure all ingredients are distributed in an even layer.
Step 4: Pour the entire can of sweetened condensed milk evenly over the layered ingredients. Gently tilt the pan if necessary to help the milk spread and cover everything.
Step 5: Bake for 25-30 minutes, or until the edges are golden brown and bubbly, and the center appears set. The coconut on top should be lightly toasted.
Step 6: Remove the pan from the oven and place it on a wire rack to cool completely. This is crucial for the bars to set properly. Once thoroughly cooled (at least 2-3 hours), use the parchment paper overhang to lift the entire slab out of the pan. Slice into 24 squares and serve. Store in an airtight container at room temperature for up to 1 week.