Chocolate Chunk, Coconut and Caramel Bars - flour

Method

• Heat oven to 350F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan; spray with cooking spray.
• Combine flour and sugar in medium bowl.
• Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan.
• Bake 15 min.
• Sprinkle nuts and coconut over crust; cover with condensed milk.
• Bake 25 min.
• or until coconut is lightly browned.
• Cool completely.
• Microwave caramels and 2% milk in medium microwavable bowl on HIGH 2 min.
• or until caramels are completely melted and mixture is well blended, stirring after each minute.
• Drizzle over dessert; sprinkle with chocolate.
• Cool completely.
• Use foil handles to remove dessert from pan before cutting into bars to serve.