Preheat oven to 350F. Line an 8-by-8-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil, spray with cooking spray (I highly urge you to use foil for easier removal from the pan and easier cleanup); set aside.
To the canister of a food processor, add the Oreos and process at high speed until you have fine crumbs.
Stop the machine and add the melted butter. Process at high speed to incorporate. Turn crumb mixture out into prepared fan and firmly pack the crumbs into an even flat layer with a spatula.
Evenly sprinkle the corn flakes (I simply crush them 1/2 cup at a time in my fist), coconut, chocolate chips, and evenly drizzle with salted caramel.
Bake for about 22 to 25 minutes, or until caramel is bubbling vigorously around the edges of pan and in the center. Allow pan to cool on a wire rack for at least one hour (longer if you can wait).
Optionally sprinkle with sea salt before serving.
Notes
Storage: Bars will keep airtight at room temp for up to 1 week or in the freezer for up to 4 months.