| | Directions | | Heat oven to 350°. Press cookie dough evenly in bottom of ungreased 13x9 inch pan. Sprinkle 1 C. chocolate chips and 1 1/2 C. pecans over dough. Lightly press into dough. Set aside. In a 2 qt. saucepan, melt butter over med-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 C. chocolate chips and 1 1/2 C. pecans. Bake 25-32 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 rows. |
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| Ingredients | | - |  | 1 roll (16.5 ounce refrigerated sugar cookies |
| - | | 1 package semi-sweet chocolate chips (2 cup) (12 ounce bag) |
| - | | 3 cups chopped pecans |
| - | | 1/2 cup butter |
| - | | 1/2 cup light brown sugar |
| - | | 1 jar caramel ice cream topping (12.25 ounce jar) |
| - | | 1 cup graham cracker crumbs (16 squares) |
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