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NOTE: 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!

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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/2 cup caramel topping (like this)
2 tablespoons all-purpose flour
1/2 cup chopped pecans
(see my tips below)

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1:  Heat oven to 350°F. Spray 8-inch square pan with cooking spray.

2:  Break up cookie dough in pan. Reserve 1/2 cup of the dough. Press remaining dough evenly in bottom of pan.

3:  Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes.

4:  Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan and spread to within 1/4-inch from edge. Sprinkle 1/4 cup of the pecans over caramel.

5:  In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.

6:  Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.

Darlene’s Tips: You can try different flavor cookie dough and you can use any nuts you want. You could also add 1/4 total of any of these ingredients: shredded coconut, baking chips, raisins, chopped dates, chopped dried fruit, whatever!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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