This is my take on the Girl Scout cookies that take forever to recreate. You can cut out circles with cookie cutters and dip in melted chocolate if you prefer a more authentic cookie.
Preheat oven to 350ºF. Line a 9×13-inch pan with aluminum foil and spray with cooking oil. Set aside.
In a food processor, blend oats until fine. Add flour and butter. Pulse until butter is incorporated and mixture resembles fine crumbles. Press into prepared 9×13-inch pan. Bake for 5-8 minutes. Remove from oven.
Sprinkle chocolate chips, caramel bits, and coconut over crust. Pour condensed milk over toppings. Bake for 25-30 minutes, or until coconut flakes begin to look golden brown. Remove from oven and cool.
Drizzle with caramel syrup and sprinkle with seas salt. Cut in squares and devour!
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excellent! I used a bag of caramel bits so I didn’t have to chop them. And my sweetened condensed milk was the fat-free variety and it worked fine, so…..score!!
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