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1
Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over 2 sides of pan; spray with cooking spray. Place cookie dough in pan; evenly press in pan. Bake 20 to 25 minutes or until puffed and edges are golden brown. Cool 10 minutes.
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2
Meanwhile, in small bowl, stir together caramel topping and flour. Pour over crust in pan; carefully spread evenly.
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3
Top evenly with 1/2 cup of the pretzels, the coconut, cranberries, baking bar and remaining 1/4 cup pretzels. Firmly press toppings into caramel layer.
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4
Bake 24 to 28 minutes or until bar edges are golden brown. Cool 1 hour. Refrigerate about 30 minutes or until set. Remove from pan by overhanging edges before cutting. Cut into 4 rows by 4 rows. Store covered in refrigerator.
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