Combine sugar and water in a medium saucepan, cook over medium heat until sugar dissolves.

Bring to a boil, do NOT stir. You can swirl lightly but do not stir. Mini-me just lightly swooshes the pot around is slow circles when needed.

Once it goes a nice amber colour remove from heat and add butter. Swirl around.

Add heavy cream and remember it's going to bubble up so make sure you are ready and your pot is big enough.

Add vanilla and salt and stir until combined.

Set aside to cool.

Preheat your oven to 350 degrees.

Line either two 8 inch pans or a 9 x 13 pan with parchment. I went with two 8 inch pans.

Toast your coconut if desired, I didn't bother.

In a mixer combine your butter and brown sugar. Mix it.

Add your vanilla, coconut extract and egg. Beat it.

In a separate bowl combine flour, oats, chocolate chips, baking soda and salt. Stir it.

Mix your wet ingredients with your dry ingredients. Good things are happening now. Break out your stretchy pants.

Press into the pan. If you spray a spoon with non stick spray it helps the process go smoother and there's less swearing when the spoon sticks.

Pour your caramel sauce over top. Ooh and ahh!

Toss your coconut over top of that. Grin from ear to ear!

Sprinkle your remaining chocolate chips over top of that. Try not to just grab a spoon and dive in without baking it.

Pop it in your oven and cook until set. I used two 8 inch pans and it took about 20-25 minutes for them to cook properly. If you use one 9 x 13 you may need to adjust about 5 minutes or so. They are best taken out when you think they are a tad undercooked.

Remove from oven and let cool if you can. This is why I baked it in two pans. That way I could scarf one while it was hot and no one would know.

Serve with a big old I ate the whole pan smile!