Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
1
cup quick-cooking or old-fashioned oats
1/2
cup packed brown sugar
1/2
cup butter or margarine, melted
1
teaspoon vanilla
1/2
teaspoon baking soda
1/4
teaspoon salt
1
can (14 oz) sweetened condensed milk (not evaporated)
1 1/2
cups semisweet chocolate chips
3/4
cup flaked coconut
1/4
cup caramel topping
1/3
cup dried cranberries or cherries
1/2
cup white vanilla baking chips
Preparation
Heat oven to 350°F. In medium bowl, mix all Crumb Mixture ingredients until crumbly; reserve 1/4 cup. Press remaining mixture in ungreased 13x9-inch pan. Spread condensed milk over crust to within 1/4 inch of edges.
Sprinkle chocolate chips crosswise over two-thirds of crust. Sprinkle coconut over half of the chocolate chips. Spread caramel topping over other half of chocolate chips. Sprinkle reserved Crumb Mixture over caramel topping. Sprinkle cranberries and baking chips over remaining third of crust.
Bake 25 to 30 minutes or until topping is light brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows.
