Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
3/4 cup chopped pecans
1 bag (11 to 13 oz) caramels, unwrapped (like these)
2 tablespoons milk
1 cup broken pretzel pieces (twists or sticks)
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DIRECTIONS:
1: Heat oven to 350°F. Crumble cookie dough in medium bowl. Stir in 1/2 cup of the pecans until well mixed. Press evenly in ungreased 9-inch square pan. Bake 18 to 22 minutes or until deep golden brown. Cool 30 minutes.
2: Microwave caramels and milk in medium microwavable bowl, uncovered, on High 2 to 3 minutes, stirring every 60 seconds, until melted and smooth.
3: Pour melted caramel evenly over cookie base. Sprinkle with pretzels and remaining 1/4 cup pecans, pressing slightly into caramel. Cool about 1 hour 30 minutes or until caramel is set. Store covered in refrigerator.
Darlene’s Tips: You can use any chopped nuts that you like, even mixed nuts. You could sprinkle candy morsels on the top of the caramel along with the pretzel pieces or you can skip the pretzels if they are not your thing. You can line your pan with foil with edges over the sides for easy removal and cleanup.
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