1 cup butter, melted and cooled
1 cup packed brown sugar
1/2 cup white sugar
1 egg
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
3 1/4 cups chopped pecans
3 tablespoons unsalted butter, melted
1 cup semisweet chocolate chips
2/3 cup confectioners' sugar
1/2 cup flaked coconut
1 cup crushed chocolate laces
In a large bowl, cream together the butter or margarine and brown sugar. Combine the egg and sugar, and stir in the salt, cinnamon and pecans. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture; form a well in the dry ingredients. Press the mixture evenly into the bottom and sides of two 9-inch pie pans.
Sprinkle the pecans with 3 tablespoons melted butter, then press evenly into the bottom and sides of the prepared pan. In a small bowl, mix together crushed chocolate laces and coconut. Spread the bar chocolate mixture over the top of the pecan mixture, including the caramel and topping. Place the remaining 3 tablespoons melted butter on top of the chocolate mixture. Continue baking for 8 to 10 minutes. Cool before cutting into squares.