1 (18oz.) pkg. Pillsbury refrigerated sugar cookies
3/4 cup caramel ice cream topping
2 tablespoons All purpose flour
1 cup pecan pieces
1 cup flaked coconut
1 cup semi- sweet chocolate chips
Heat oven to 350 degrees. Spray 13x 9 inch pan with nonstick cooking spray.
Cut cookie dough into 1/2 inch thick slices. Arrange slices in bottom of sprayed pan. With floured fingers, press dough evenly to form crust.
Bake at 350 for 10 to 15 minutes or until light golden brown.
Meanwhile in glass measuring cup , combine caramel topping and flour,blend until smooth.
Remove pan from oven. Sprinkle partially baked crust with pecans, coconut and chocolate chips. Drizzle with caramel mixture.
Return to oven, bake an additional 15 to 20 minutes or until topping is bubbly.
Cool 1-1/2 hours or until completely cooled. Cut into bars