Instructions: I found this at the cookie site

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

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