Preheat oven to 350 degrees F. Line a 9x13-inch pan with foil and spray lightly with nonstick spray.
In the bowl of a food processor, pulse the flour, butter, brown sugar, granulated sugar, salt, and cinnamon until mixture resembles coarse meal, about 4 to 6 pulses. (If you don’t have a food processor, you can use a pastry blender to blend this together.)
Transfer flour mixture to bowl and stir in coconut and oats. Reserve ¾ cup flour-coconut mixture and set aside. Pour remaining flour-coconut mixture into prepared pan and press into an even layer. Bake until lightly golden, about 15 to 18 minutes. Let crust cool in pan on wire rack for 10 minutes.
Carefully spread jam over warm crust. Sprinkle jam with milk, semisweet and white chocolate chips then toffee bits. Evenly sprinkle reserved flour-coconut mixture over top.
Bake until bubbly and top is golden brown, 18 to 22 minutes.
Let bars cool completely, in the pan, for about 1 hour. Using the foil, remove bars from pan. Cut into bars. Serve and enjoy!