• Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper so you can easily remove bars from the dish to be able to cut into squares. Set aside.

Making Maria Cookie Crust

• Place Maria cookies in your food processor and pulse until they are finely ground. Pour crumbs into a medium sized bowl. Add in melted butter, granulated sugar and a pinch of salt. Combine well with a spatula.
• Pour crumb mixture into baking dish. Pat down crumbs into a nice even layer. I used the flat bottom of a measuring cup to do this. Bake crust in the oven at 350°F for 10 minutes.

Assembling Layers

• Empty can of dulce de leche into a microwave safe bowl. Microwave for 40 seconds. Do this in 20 second increments. Pour and gently spread over cooled crust. Chill in refrigerator for 30 minutes.
• While dulce de leche layer is chilling, chop 2 Abuelita's hot chocolate rounds into smaller pieces. Place into a microwave safe bowl along with tablespoon of unmelted coconut oil. Melt for 1 minute. Do this in 30 second increments. Pour and spread over dulce de leche layer. Top off with chopped walnuts.
• Chill in refrigerator for at least 1 hour before removing from dish. Cut into 16 squares. Enjoy!