In a saucepan over medium low heat, melt the butter and marshmallows together.

Toss together 1 1/2 cups of coconut and the cereal together in a very large mixing bowl.

Pour the marshmallow mixture over the cereal, gently stirring and folding the mixture together.

Place the caramel apple dip in the microwave for 30-45 seconds, until warm enough to pour. Fold in 3/4 cup of caramel. Shoot for having swirls of caramel through the treats, but realize that it will probably just end up fully incorporated.

Press the treats into a 9x9 pan, using a sheet of wax paper to keep them from sticking to you.

Toast the remaining 3/4 cup coconut on a baking sheet in the oven/toaster oven. Press it onto the surface of the Rice Krispie Treats, shaking off and reserving any that doesn't stick. Allow to cool.

When cool, cut into 12-15 squares. Melt chocolate and shortening together in the microwave (30 second intervals, stirring after each one) until no lumps remain. Dip the bottom of each treat into the chocolate, then allow to harden on a cookie sheet chocolate-side up. You can slide the tray into the refrigerator to speed up the process if desired.

Pour the rest of the chocolate and the rest of the caramel into two small Ziplock bags, reheating if necessary. Snip the corners so there is a small hole. Flip the bars right-side-up, and drizzle the melted chocolate and caramel over the top. Garnish with any remaining coconut and serve once the chocolate drizzle has hardened.