Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups chopped pecans
1/2 cup butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) caramel ice cream topping
1 cup graham cracker crumbs (16 squares)
DIRECTIONS:
1: Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13×9-inch pan. Bake 10 minutes.
2: Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over partially baked crust. Set aside.
3: In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan and spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4: Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted.
5: Remove from oven then place pan on a cooling rack for 30 minutes then loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand for 5 hours.) Cut as desired while still in the pan.
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Darlene’s Tips: You can quicken the setting time by putting the pan in the refrigerator. You can experiment with this recipe by using different cookie dough flavors, different flavor candy morsels, different flavor ice cream toppings (like hot fudge) and different kinds of nuts!
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