| | Directions | | Press cookie dough into bottom of ungreased 13x9" pan. Sprinkle 1 cup chocolate chips and 1-1/2 cups of chopped pecans over dough and press into dough. In a 2 qt. 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. Sprinkle on remaining chips and pecans on top. Bake at 350° for 25-32 minutes until edges are deep golden brown. Do not cut for 3-5 hours later! |
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| Ingredients | | - |  | 1 break and bake refrigerated sugar cookies |
| - | | 3 cups chopped pecans |
| - | | 1 package bag semi-sweet chocolate chips (12 ounce bag) |
| - | | 1/2 cup butter |
| - | | 1/2 cup packed light brown sugar |
| - | | 1 jar Smuckers caramel ice cream topping (12.25 ounce Jar) |
| - | | 16 squares graham cracker crumbs (1 cup squares) |
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