1package (14 oz) Pillsbury™ Ready to Bake!™ refrigerated salted caramel cookies
2/3cup (from 14-oz can) sweetened condensed milk (not evaporated)
1cup semisweet chocolate chips
1/2cup flaked coconut
1/3cup white vanilla baking chips
1/3cup chopped almonds
1Heat oven to 350°F. Line 9-inch square pan with foil; spray with cooking spray.
2Remove cookie dough rounds from tray; press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 15 minutes.
3Pour condensed milk evenly over surface of cookie layer. Sprinkle semisweet chocolate chips, coconut, white vanilla baking chips and almonds evenly over top. Bake 22 to 26 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. For bars, cut into 4 rows by 4 rows.
Source : allrecipes.com