Chocolate Caramel Bars

By mamacasma

Ingredients

• 1 package (9 ounces) Famous chocolate wafers, finely crushed
• 10 Tablespoons (1-1/4 sticks) unsalted butter, melted
• 1 bag (7 ounces shredded coconut
• 1 cup semi-sweet chocolate baking bits
• 1 cup white chocolate pieces
• 1 cup pecans, chopped
• 24 caramel-filled Hersheys Kisses, halved

Preparation

Step 1

Heat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with nonstick foil.

Stir together crushed wafers and butter. Press evenly into prepared pan. Bake at 350 degrees F for 5 minutes. Cool slightly on wire rack.

In a large bowl, combine coconut, chocolate bits, white chocolate and pecans. Evenly distribute over cookie crust. Scatter the halved Kisses over top. Bake at 350 degrees F for 18 minutes. Cool completely.

Refrigerate overnight. Cut into 16 bars with a large knife using a gentle rocking motion.