• Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper.
• Place the unsalted butter in a large bowl and beat with a hand mixer for about a minute until smooth. Then add the white granulated sugar and continue beating with the hand mixer for 2-3 minutes until smooth and fluffy. Add vanilla extract and two eggs. Beat with the hand mixer for about a minute until well incorporated.
• Place the flour in a separate bowl. Then add the baking soda, Kosher salt, and ground cinnamon and use a small whisk or fork to combine. Add the flour mixture to the combined wet ingredients, then beat until just combined.
• Next, add the chocolate chips, peanut butter chips, old-fashioned oats, sweetened coconut flakes, and toasted pecan pieces. Use a rubber spatula or wooden spoon to fold them into the batter.
• Transfer the batter to the parchment-lined pan, and spread it into an even layer.
• Bake in a preheated 350°F oven for 20 minutes. Remove the pan from the oven and allow the blondies to cool to room temperature in the pan.

To Make the Caramel Topping

• Place the Kraft caramel bits and heavy whipping cream in a medium-sized microwave-proof bowl.
• Microwave the bowl on high for one minute, then give it a good stir. Return the bowl to the microwave and heat for 30 seconds at 50% power, then stir. Microwave for 30 seconds more at 50% power, and stir until the caramel is smooth.
• Lift the blondies out of the pan using the parchment and place them on a flat surface. Transfer the smooth caramel to a piping bag. Carefully snip the tip of the bag and immediately pipe the caramel over the top of the Cowboy Blondies.
• Allow the caramel topping to cool and harden. Cut into squares and serve. Store in an airtight container.
• Yield 24 servings.