Combine graham cracker crumbs, pecans, shredded coconut, semisweet chocolate pieces, and room temperature butter in a bowl.

Press this mixture proportionately into the bottom of a 13 x 9 x 2-inch baking dish.

Chill for 30 minutes.

In a separate bowl, beat confectioners' sugar, room temperature butter, and maple syrup until smooth and creamy.

Spread the maple cream mixture proportionately over the chilled graham cracker layer.

Chill until firm, approximately 2 hours.

Heat the minced semisweet chocolate and heavy cream in a saucepan over low heat until melted and smooth.

Allow the chocolate mixture to cool to room temperature, about 20 minutes.

Pour the chocolate topping proportionately over the maple layer.

Chill until the chocolate topping is hard, about 3 hours.

Heat the minced white chocolate in a small saucepan over low heat until melted.

Let the white chocolate cool slightly.

Pour the melted white chocolate into a paper cone.

Drizzle the white chocolate over the chocolate topping.

Chill until the white chocolate is set, approximately 10 minutes.

Cut the bars into 24 two-inch squares.

Cut each square in half to create 48 bars.

Freeze or chill before serving.