Chocolate Caramel Bars


1 package (9 ounces) Famous chocolate wafers, finely crushed
10 tablespoon (1 1/4 sticks) unsalted butter, melted
1 bag (7 ounces) shredded coconut
1 cup semisweet chocolate baking bits
1 cup white chocolate pieces
1 cup pecans, chopped
24 caramel filled Hershey’s Kisses, halved


1. Heat oven to 350 degrees °F. Line a 13 x 9 x 2 inch baking pan with nonstick foil.
2. Stir together crushed wafers and butter. Press evenly into prepared pan. Bake at 350 degrees °F for 5 minutes. Cool slightly on wire rack.
3. 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.
4. Refrigerate overnight. Cut into 16 bars with a large knife using a gentle rocking motion.

Per serving: 382 calories; 26 grams of fat; 4 grams of protein; 37 grams of carbohydrates; 3 grams of fiber; 173 milligrams sodium; 25 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 16 servings.