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

1. Heat oven to 350u0b0.
2. Spray 13 x 9-inch pan with nonstick cooking spray.
3. Cut cookie dough into 1/2-inch slices.
4. Arrange slices in bottom of sprayed pan.
5. With floured fingers, press dough evenly to form crust.
6. Bake for 10 to 15 minutes or until light golden brown.
7. Meanwhile, in glass measuring cup, combine caramel topping and flour; blend until smooth.
8. Remove pan from oven.
9. Sprinkle partially baked crust with pecans, coconut and chocolate chips.
10. Drizzle with caramel mixture.
11. Return to oven; bake an additional 15 to 20 minutes or until topping is bubbly. Cool 1 1/2 hours or until completely cooled.
12. 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)