To make the caramel. Whisk together heavy cream and vanilla in a small bowl. Set aside. Combine the sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes. When you see that it has started to turn brown, slowly pour in the cream mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and set aside.
Pre-heat oven to 350. Grease a 9x13 pyrex pan, or line with parchment paper.
Mix canola oil and butter, add cocoa and stir until well blended. Beat the eggs with a mixer. Add sugar and vanilla, beat well. Add the chocolate mixture and beat to combine. Slowly add in the flour and salt. Stir in chocolate chips.
Spread evenly in pan, it will make a thin layer. Bake at 350 degrees for about 5 to 8 minutes.
While the brownies bake make the oatmeal cookie layer. In a medium size mixing bowl combine the oatmeal, flour, brown sugar, sugar, baking soda, salt, egg, canola oil and vanilla. Using a mixing spoon or a mixer, mix until a dough forms. The dough will be crumbly, just keep mixing until all the ingredients are combined. Stir in 1/2 cup to 3/4 cup chocolate chips (I used 3/4 cup, but we like it real chocolaty around here). Set aside.
Once the brownies have cooked 5-8 minutes remove from the oven and carefully pour the caramel over the brownies. Go slow so the caramel does not seep into the brownies. Gently spread the caramel around with a spatula. Next sprinkle the coconut over the caramel and then add the popcorn layer. Sprinkle the butterscotch chips over the popcorn. Evenly drizzle 3/4 of the sweetened condensed milk all over the top. Sprinkle on the oatmeal cookie dough and then drizzle on the remaining sweetened condensed milk and if desired throw a few pieces of popcorn on top.
Bake in the middle of the oven for 30 minutes or until the oatmeal cookie top is golden brown.
Allow to cool completely before cutting into bars, at least 2 hours. I stuck mine in the freezer for an hour to make this go quicker. Hey, we really needed these bars!
*Oatmeal Cookies adapted from my [Healthy Oatmeal Cookie Bars | https://www.halfbakedharvest.com/healthy-dark-chocolate-chunk-oatmeal-cookie-bars-idiot-proof/].