 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 package(s) (18 oz.) pillsbury refrigerated sugar cookies |
3/4 cup(s) caramel ice cream topping |
2 tablespoon(s) pillsbury best all purpose flour |
1 cup(s) pecan pieces |
1 cup(s) flaked coconut |
1 cup(s) (6 oz.) semi-sweet chocolate chips |
Directions:
1. Heat oven to 350 degrees. Spray 13x9-inch pan with nonstick cooking spray. 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.
2. Bake at 350 degrees for 10 to 15 minutes or until light golden brown.
3. Meanwhile, in glass measuring cup, combine caramel topping and flour; blend until smooth.
4. Remove pan from oven. Sprinkle partially baked crust with pecans, coconut and chocolate chips. Drizzle with caramel mixture.
5. Return to oven; bake an additional 15 to 20 minutes or until topping is bubbly. Cool 1 1/2 hours or until completely cooled. Cut into bars. 36 bars.
|
|