Easy Caramel Pecan Bars
By foodfixer
Had left over caramel ice cream topping in fridge so am going to try these - -
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Ingredients
- 1 (18 oz) pkg. Pillsbury Refrigerated Sugar Cookies
- 3/4 cup caramel ice cream topping
- 2 TBSP Flour
- 1 cup pecan pieces
- 1 cup flaked coconut
- 1 (6oz) pkg. (1 cup) semi-sweet chocolate chips
Details
Servings 20
Preparation
Step 1
Heat oven to 350. Spray 13 x 9 pan. Cut cookie dough into 1/2 inch thick slices. Arrange slices in bottome of sprayed pan. With floured fingers, press dough evenly to form crust.
Bake at 350 for 10 -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 - 20 minutes or until topping is bubbly. Cool 1 1/2 hours or until completely cooled. Cut into bars.
36 bars
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