Recipe

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• 1 roll pillsbury refrigerated sugar cookies
• 1-12 oz. bag semi-sweet chocolate chips (2 cups)
• 3 cups chopped pecans, divided
• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 1-12.25 oz. jar caramel ice cream topping
• 1 cup graham cracker crumbs (16 squares)

• 1 Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Press cookie dough evenly in bottom of 13 x 9 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 25-32 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.
• 5 NOTE: If you don't let them cool completely, you definitely have an ooey-gooey mess!