Preheat oven to 425° Fahrenheit. Line a 9x13 pyrex dish with parchment paper, leaving an overhang for easy lifting. Line the bottom of the pyrex dish with the saltines in a single layer. Set aside.

In a medium saucepan over medium heat, melt butter. Add the brown sugar and bring to a boil. Boil, uncovered for about 5 minutes. Remove from heat and add the vanilla bean paste. Be careful because it will bubble slightly. Whisk to combine. Pour the caramel

mixture over the saltines. Spread with an offset spatula or wooden spoon to cover the saltines evenly.

Place in the oven for at least 4-5 minutes until bubbly. Remove dish from the oven and spread the pecan evenly, followed by the sweetened coconut flakes. Press the mixture down lightly with your hands.

Sprinkle semi sweet chocolate chips. Place back in the oven for 3-5 minutes until the chocolate chips have a shine to them. Remove from the oven and spread the chocolate chips evenly. Leave the pan in room temperature until the chocolate has set, about 1 hour or place in the refrigerator to set.

Break into pieces and store in an airtight container.