Chocolate Coconut Caramel Bars

  • 1 package (9 ounces) chocolate wafers, finely crushed
  • 10 tablespoon (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


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.