The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar.
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
bag (12 oz) semisweet chocolate chips (2 cups)
cups chopped pecans
cup packed light brown sugar
jar (12.25 oz) caramel ice cream topping
cup graham cracker crumbs (16 squares)
Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 r