Add all the ingredients for the cookie dough layer to the bowl of your food processor and process on pulse until the mixture resembles very soft and chunky cookie dough.
Pour this mixture into your prepared pan and with the help of an offset spatula that’s been dipped in cold water, spread the mixture all the way to the sides of the pan, as evenly as possible.
Place in the fridge to set while you work on the other layers.
Add all the ingredients for the chocolate layer, except for the warm water, to the bowl of your food processor (don’t even bother rinsing it) and process until combined. With the motor running, add the warm water through the feeding chimney, one tablespoon at a time, until the mixture becomes silky smooth.
Pour that over the cookie dough layer and again, with an offset spatula, spread all the way to the sides of the pan, as evenly as possible.
Return the pan to the fridge.
Creamy Nut Layer
Just like you did with the other 2 layers, add all the ingredients for the creamy nut layer to your food processor and process until creamy but make sure some chunks of nut are still present.
Pour that over the chocolate layer and again, spread all the way to the edge. Return to the refrigerator.
This coconut layer could very well be mixed in a bowl, but since the food processor is already out and dirty, we might as well use it. I bet you know the drill by now…
Add all the ingredients to the food processor and process until smooth then pour over the previous layer and spread all the way to the edge.
Ah, but don’t return the pan to the fridge just yet this time…
Sprinkle the toasted coconut, cacao nibs and chopped pecans all over the top of the coconut layer, press them down a little bit with your fingers so they adhere real well and return your pan to the fridge until your bars are fully set, at least 6 hours, but preferably overnight.
Cut into 24 squares and place the bars in paper cupcake liners if desired; keep refrigerated in an airtight container for up to a few weeks.