Caramel Pecan Bars

• 18 oz. pkg. Pillsbury refrigerator chocolate chip cookies
• 11.5 oz. pkg. milk chocolate chips
• 16 oz. caramel apple dip
• 3 c. rice crispies
• 1 1/4 c. chopped pecans

1. Heat oven to 375 degrees.
2. Cut each section in half lengthwise.
3. press dough in bottom of ungreased 13x9 in. pan. Bake at 375 for 10-18 minutes or until light golden brown.
4. Cool 15 minutes.
5. In large sauce pan, combine 1 c. chocolate chips, and 1 c. of dip.
6. Cook over medium heat until melted and smooth, stirring constantly. Remove from heat.
7. Stir in cereal and pecans. Spread over crust.
8. In a small sauce pan, combine remaining 1 cup chips and 1/2 cup dip.
9. Cook over medium heat until melted and smooth, stirring constantly.
10. Spread over cereal mixture. Refrigerate 30 minutes or until set.
11. Cut into 36 bars.

chocolate chip, milk chocolate chips, caramel apple, rice crispies, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=61726 (may not work)