1/2 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/2 cup sugar
Pinch of salt
2 cups chocolate chips (semi-sweet or milk)
1 cup sweetened shredded coconut
3/4 cup Kraft caramel bits (or about 18 square caramels, cut in half)
1 can (14 ounces) regular or fat-free sweetened condensed milk
Line a 9x13” pan with foil and spray with cooking spray. The foil is optional, but helps aid in removing these from the pan.
Preheat oven to 350°F.
Beat butter in a stand mixer until smooth.
Mix in flour, sugar, and salt. Beat until the mixture is crumbly. It’s done mixing when you can press it together between your fingers and it sticks together. (You can use a hand mixer but it will take a really long time to come together, FYI.)
Press into the bottom of the prepared pan. Bake for 10 minutes.
Remove hot crust from the oven and sprinkle with chocolate chips, coconut, and caramels.
Pour sweetened condensed milk evenly over the top.
Bake for 25-30 minutes until golden around the edges.
Cool completely before cutting.
Store in an airtight container for up to 4 days.
These can be frozen in a single layer in a resealable plastic bag or plastic container.