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Prep Time: 25 Minutes Cook Time: 110 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Can be made in advance and frozen up to three months. Layer bars between waxed paper in an airtight container or freezer bag. Ingredients:
1 (18 ounce) package pillsbury sugar cookie dough |
3/4 cup caramel ice cream topping |
2 tablespoons all-purpose flour |
1 cup pecan pieces |
1 cup flaked coconut |
1 (6 ounce) package semi-sweet chocolate chips |
Directions:
1. Heat oven to 350.
2. Spray 13x9x2 inch pan with nonstick cooking spray.
3. Cut cookie dough into 1/2-inch thick slices. Arrange slices in bottom of sprayed pan. With floured fingers, press dough evenly to form crust.
4. Bake at 350 for 10 to 15 minutes or until light golden brown.
5. Meanwhile in glass measuring cup, combine caramel topping and flour; blend until smooth.
6. Remove pan from oven. Sprinkle partially baked crust with pecans, coconut and chocolate chips. Drizzle with caramel mixture.
7. Return to oven; bake an additional 15 to 20 minutes or until topping is bubbly.
8. Cool 1 1/2 hours or until completely cooled.
9. Cut into bars.
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