• Preheat the oven to 350 degrees.
• In a bowl, mix together the butter, flour, sugar, and salt. When the mixture makes a ball in your hands when you pat it together, it's ready.
• Place a piece of tin foil in a 9x13 pan and spray the foil with a non-stick spray.
• Firmly pat the shortbread crust down into the bottom of the pan as evenly as possible. Bake the crust for 13 minutes and then remove from the oven.
• Sprinkle the chocolate chips, coconut, and caramel bits over the top of the crust.
• Pour the sweetened condensed milk over the top as evenly as possible.
• Bake for an additional 20 minutes or until the top begins to become golden brown.
• Cool, cut, and store any extras in the fridge!

Notes

• You do need the caramel bits for this recipe, the regular caramels tend to harden back up after a day and make them harder to eat. To make the sweetened condensed milk easier to pour, place it in a microwave-safe container and microwave for about 30 seconds before pouring on.