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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 24 |
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Classic pairing-chocolate and caramel comes together in a simple scrumptious bar. Ingredients:
1 roll refrigerated sugar cookies(16.5oz) |
1 bag semi-sweet chocolate chips(12oz) (2cups) |
3c chopped pecans |
1/2c butter |
1/2c packed lt. brown sugar |
1 jar(12.25oz) caramel ice cream topping |
1c graham cracker crumbs(16 squares) |
Directions:
1. Heat oven to 350. Press cookie dough evenly in bottom of ungreased 13x9 pan
2. sprinkle 1 cup of chocolate chips and 11/2cups f pecans over dough;lightlt press into dough.. Set aside.
3. In 2qt. saucepan,melt butter over med-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 1c chips and 11/2c pecans.
4. Bake 25 to 32 mins. or till edges are deep golden brown and pecans lightly toasted. Cool on cooling rack 30 mins;loosen sides from pan,but do not cut. Cool completely,about 3 hours longer(for firmer bars,let sit additional 2 hours. For bars,cut into 6 rows by 4 rows.
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