Preheat the oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil or line with regular foil and spray foil with cooking spray.In a mixing bowl, combine the flour, baking soda, salt, and both sugars. Stir very well, then stir in the oats and coconut.
Mix the melted butter and vanilla, then pour into flour mixture and stir until blended and kind of crumbly. Measure out about a cup of flour mixture, then press the rest tightly in the pan to cover bottom.In a microwave-safe bowl or Pyrex measuring cup, combine the caramel bits and cream. Microwave on high for 30 seconds. Stir and continue to microwave on high, stirring every 10 seconds, until completely melted.
Spread melted caramel over oat crust.
Sprinkle nuts and chocolate chips over oat crust, then sprinkle reserved oat mixture over the top.
Bake on center rack for about 30 to 35 minutes, laying a sheet of foil loosely over top during last 10 minute to prevent over-brownies..
Let cool completely, then lift from pan and cut into squares.
