INGREDIENTS
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1 1/4 cups shortbread cookie crumbs (I used a 5.3 ounce package of Walkers Shortbread Rounds)
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1 tablespoon granulated sugar
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3 tablespoons unsalted butter, melted
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3/4 cup all-purpose flour
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3/4 cup old fashioned oats
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1/4 cup packed light brown sugar
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1/2 cup Fisher Pecans, chopped
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1 cup sweetened shredded coconut
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1/2 cup unsalted butter, melted
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1/2 cup miniature chocolate chips
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8 ounces cream cheese, room temperature
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14 ounce can sweetened condensed milk
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12 ounce container frozen whipped topping, thawed
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1 teaspoon pure vanilla extract
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1 cup homemade caramel sauce, divided use