Caramel Pecan Bars
- 1 (18 oz.) pkg. Pillsbury refrigerated sugar cookies
- 3/4 c. caramel ice cream topping
- 2 Tbsp. flour
- 1 c. pecan pieces
- 1 c. flaked coconut
- 1 (6 oz.) pkg. (1 c.) semi-sweet chocolate chips
- Heat oven to 350u0b0.
- Spray 13 x 9-inch pan with nonstick cooking spray.
- Cut cookie dough into 1/2-inch slices.
- Arrange slices in bottom of sprayed pan.
- With floured fingers, press dough evenly to form crust.
- Bake for 10 to 15 minutes or until light golden brown.
- Meanwhile, in glass measuring cup, combine caramel topping and flour; blend until smooth.
- Remove pan from oven.
- Sprinkle partially baked crust with pecans, coconut and chocolate chips.
- Drizzle with caramel mixture.
- 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. Makes 36 bars.
sugar cookies, caramel ice cream topping, flour, pecan, flaked coconut, semisweet chocolate chips
Taken from www.cookbooks.com/Recipe-Details.aspx?id=90329 (may not work)