Holiday Caramel Layer Bars

Ingredients

1 roll (16.5 oz)  refrigerated sugar cookies

1/2 cup caramel topping

2 tablespoons all-purpose flour

3/4 cup coarsely crushed pretzels

1 cup flaked coconut

1/2 cup dried cranberries

4 oz white baking bar, coarsely chopped

 

Directions

1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over 2 sides of pan; spray with cooking spray. Place cookie dough in pan; evenly press in pan. Bake 20 to 25 minutes or until puffed and edges are golden brown. Cool 10 minutes.
2. Meanwhile, in small bowl, stir together caramel topping and flour. Pour over crust in pan; carefully spread evenly.
3. Top evenly with 1/2 cup of the pretzels, the coconut, cranberries, baking bar and remaining 1/4 cup pretzels. Firmly press toppings into caramel layer.
4. Bake 24 to 28 minutes or until bar edges are golden brown. Cool 1 hour. Refrigerate about 30 minutes or until set. Remove from pan by overhanging edges before cutting. Cut into 4 rows by 4 rows. Store covered in refrigerator.