Chocolate Chunk, Coconut and Caramel Bars

1. 1

   Heat oven to 350F.

2. 2

   Line 13x9-inch pan with foil, with ends of foil extending over sides of pan; spray with cooking spray.

3. 3

   Combine flour and sugar in medium bowl.

4. 4

   Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan.

5. 5

   Bake 15 min.

6. 6

   Sprinkle nuts and coconut over crust; cover with condensed milk.

7. 7

   Bake 25 min.

8. 8

   or until coconut is lightly browned.

9. 9

   Cool completely.

10. 10

    Microwave caramels and 2% milk in medium microwavable bowl on HIGH 2 min.

11. 11

    or until caramels are completely melted and mixture is well blended, stirring after each minute.

12. 12

    Drizzle over dessert; sprinkle with chocolate.

13. 13

    Cool completely.

14. 14

    Use foil handles to remove dessert from pan before cutting into bars to serve.

* Per serving · 4 servings · Values may vary.