Chocolate Caramel Bars
- cal. (kcal) 382
- Yield: 16 bars
- Prep: 15 mins
- Bake: 23 mins at 350°F
- Chill: overnight
(9 ounces) Famous chocolate wafers, finely crushed
tablespoon (1-1/4 sticks)
unsalted butter, melted
(7 ounces) shredded coconut
semi-sweet chocolate baking bits
white chocolate pieces
caramel-filled Hersheys Kisses, halved
- 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.