These delicious dessert bars are so quick and easy to make and always a big hit. Chocolate, salted caramel, nuts and coconut are all set in a caramelized layer on top of a chocolate chip cookie crust.
Preheat the oven to 350F. Line a 13x9 inch baking pan with parchment paper or aluminum foil, extending over the edges of the pan. If using foil, grease the foil especially on the sides.
Slice the cookie dough into 1/2 inch rounds and press lightly into the bottom of the pan. Be sure to cover the bottom completely. Bake for 5 minutes.
Top the cookie crust with the dry ingredients in the following order: salted caramel chocolate chips, milk chocolate chips, nuts, sweetened condensed milk, half the coconut, Christmas candy pieces, the remaining coconut. Press down firmly with the back of a spoon.
Bake for 25 minutes or until the edges are slightly brown. Cool completely in the pan before cutting {or place in the fridge to cool faster}. Use the parchment or paper to lift out the bars and cut into squares. Store at room temperature for up to 5 days or refrigerate for up to 7-10 days.