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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Yummie and easy, servings depend on how big you cut these. Ingredients:
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) |
Directions:
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!
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