Saturday, March 19, 2011


What's NOT to like about chocolate, caramel and nuts? NUTTIN!



1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 bag (12 oz) semisweet chocolate chips (2 cups)

3 cups Chopped Pecans

1/2 cup Butter

1/2 cup packed light brown sugar

1 jar (12.25 oz) caramel ice cream topping

1 cup graham cracker crumbs (16 squares)


Heat oven to 350°F (325°F for dark or nonstick pan).

Press cookie dough evenly in bottom of ungreased 13x9-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.

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