Chocolate Caramel Bars
Source: Robin Hood Flour - Quick and Easy Baking Recipes Baking Festival 2002
Yield: 4 dozen

CRUST:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup Butter

FILLING:
2 cups coarsely chopped pecans
1 cup flaked coconut
1 can sweetened condensed milk
TOPPING:
1 (8 oz) pkg caramels
2 tbsp milk or light cream
1 cup semisweet chocolate chips

CRUST:
Combine flour and brown sugar. Cut in butter with pastry blender until mixture is crumbly. Press firmly into greased 13x9-inch cake pan.

Bake at 350F for 12-15 minutes, or until light golden.

FILLING:
Sprinkle pecans and coconut over crust. Pour sweetened condensed milk evenly on top.

Bake 25-30 minutes, or until filling is set. Cool in pan on wire rack 10 minutes.

TOPPING:
Melt caramels and cream in small saucepan on low heat, stirring often until smoothly melted. Drizzle over filling.
Sprinkle with Baking Chips. Cool completely. Cut into bars.

TIP:
Replace Semi-Sweet Baking Chips with Milk or White Chocolate Baking Chips.