Chocolate Carmel Coconut Bars

Rich & Gooey. Chocolate, Nuts & coconut. Fabulous!!


4 1/2 dozen


2¼ cups all-purpose flour, divided 2 cups quick-cooking oats 1½ cups packed brown sugar 1 teaspoon baking soda ½ teaspoon salt 1½ cups cold butter, cubed 2 cups (12 ounces) Hersheys Semi-Sweet Chocolate Chips ¾ cup chopped pecans or walnuts ½ cup flaked coconut toasted 1 jar (12 ounces) caramel ice cream topping

Nutritional information

No nutrition information available


In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Sprinkle with the chocolate chips and nuts & coconut. Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting. Yield: about 4-½ dozen.