I found this at the cookie site http://www.cookierecipe.com/ I bet you could sprinkle coconut on top of the caramel mixture, dip the bottoms as directed then squirt chocolate lines on top and have something similar. 1 In a medium saucepan, combine caramel topping and pecans over medium heat. 2 Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or until mixture thickens. Remove from heat and allow to cool 5 minutes. 3 Spoon about 1 1/2 teaspoons caramel mixture on top of each cracker. Refrigerate 1 hour or until firm 4 In a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat. 5 Using tongs, dip bottom of each cracker in chocolate. Transfer to waxed paper and refrigerate 1 hour or until chocolate is firm. Can be stored in an airtight container in the refrigerator. Makes 3 dozen Posted to MC-Recipe Digest by Janie Derby
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|Serving Size: 1 Serving (631g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1163 (47%)|
|Amt Per Serving||% DV|
|Total Fat 129.2g||172 %|
|Saturated Fat 36.9g||185 %|
|Monounsaturated Fat 61.3g|
|Polyunsanturated Fat 25.2g|
|Cholesterol 3.5mg||1 %|
|Sodium 1255.2mg||43 %|
|Potassium 1357.8mg||36 %|
|Total Carbohydrate 354.6g||104 %|
|Dietary Fiber 23.6g||94 %|
|Sugars, other 331.1g|
|Protein 22.4g||32 %|
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Calories per serving: 2451
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