1.) Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2.) Sprinkle 1 cup of the chocolate chips and 1-1/2 cups of the pecans over dough; lightly press into dough. Set aside
3.) 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.
4.) 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 2 hours longer.) For bars cut into 6 rows by 4 rows.
