- 1 (16.5 ounce) roll Pillsbury® Create 'n Bake® refrigerated sugar cookies
- 1 (12 ounce) bag semisweet chocolate chips
- 3 cups Fisher® Chef's Naturals® Chopped Pecans
- 1/2 cup LAND O LAKES® Butter
- 1/2 cup packed Domino® or C&H;® Light Brown Sugar
- 1 (12.25 ounce) jar SMUCKER'S® Caramel Ice Cream Topping
- 1 cup graham cracker crumbs
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13×9-inch pan.
- Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
- 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.
- Bake 25 to 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.