Instructions

• Preheat oven to 350°F (325°F if using a glass baking dish). Coat a 13x9-inch baking pan with nonstick cooking spray or line it with foil and then coat the foil with nonstick cooking spray.
• In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/2 cup melted butter. Mix until crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
• Open the 14-oz can of sweetened condensed milk and pour half of it evenly over the graham-cracker crust.
• Evenly sprinkle half of the chocolate chips, half of the flaked coconut, and half of the chopped pecans over the condensed-milk layer. Press the layers down lightly and evenly with a fork.
• Unwrap the 14-oz package of Kraft Caramels. Place the unwrapped caramels and 2 tablespoons cream in a heavy saucepan. Cook over medium heat, stirring constantly, until the caramels are completely melted and the mixture is smooth. Remove from heat (use caution — the caramel will be very hot).
• Carefully pour the melted caramel evenly over the layered pan.
• Pour the remaining half of the sweetened condensed milk evenly over the caramel. Then sprinkle the remaining chocolate chips, the remaining flaked coconut, and the remaining chopped pecans evenly over the top.
• Bake for 25 minutes, or until the top is lightly browned (use 325°F if using a glass dish, per step 1).
• Remove from oven and let cool completely in the pan on a wire rack. Once cool, cut into bars or diamonds. Store covered at room temperature.