Instructions

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch baking pan with aluminum foil, leaving a few inches of overhang for lifting the bars later.
• Place the shortbread cookies and granulated sugar in a food processor and pulse until the cookies are finely crumbled.
• In a medium bowl, combine the cookie crumbs, melted butter, and the lightly beaten egg white. Stir until the mixture is evenly moistened.
• Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake 13 to 15 minutes, or until the crust is lightly browned. Remove from oven and let the crust cool completely in the pan.
• Place the unwrapped caramels and the half-and-half in a microwave-safe bowl. Microwave on HIGH for 30 seconds, stir, then continue microwaving in 30-second intervals, stirring after each, until the caramel is smooth—about 1 1/2 to 2 minutes total. Stir well and let the caramel cool slightly so it is warm but not scorching.
• Add the sweetened flaked coconut, chopped toasted pecans, and salt to the caramel. Stir until the coconut and pecans are evenly distributed in the caramel.
• Pour the caramel–coconut–pecan mixture over the cooled crust and spread it into an even layer. Let the bars stand at room temperature until the filling is set, about 2 hours.
• Melt the chocolate-flavored candy coating according to package directions. Drizzle or spread the melted coating over the set bars. Allow the coating to set for about 1 hour.
• Use the foil overhang to lift the bars from the pan. Transfer to a cutting board and cut into squares.