Cookies and Cream Caramel Layer Bars

By duckieq

Ingredients

• package (16 oz) Pillsbury™ Big Deluxe™ HERSHEY'S refrigerated cookies ‘n’ creme cookies
• 1/4 1/4
• cup dark unsweetened baking cocoa
• 1 1
• package (11 oz) caramel bits
• 8 8
• tablespoons heavy whipping cream
• 3/4 3/4
• cup pecans, coarsely chopped
• 8 8
• tablespoons butter SAVE
• 3 3
• cups powdered sugar
• 3 3
• HERSHEY'S cookies 'n' creme candy bars (1.55 oz each), broken into pieces

Preparation

Step 1

Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish or pan with cooking spray.
2
In medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed. Press evenly in bottom of baking dish. Bake 18 to 20 minutes or until set. Cool 20 minutes.
3
In medium microwavable bowl, microwave caramel bits and 2 tablespoons of the whipping cream uncovered on High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until smooth. Carefully pour and spread caramel mixture evenly over cooled bar base. Sprinkle with pecans. Cool about 20 minutes or until caramel is set.
4
In medium microwavable bowl, microwave 6 tablespoons of the butter uncovered on High 30 to 40 seconds or until melted. Beat in powdered sugar and remaining 6 tablespoons whipping cream until smooth and creamy. Pour and spread evenly over pecans. Refrigerate about 1 hour or until set.
5
In small microwavable bowl, microwave candy bars and remaining 2 tablespoons butter uncovered on Medium (50%) 1 minute to 1 minute 30 seconds, stirring every 30 seconds until smooth. Spread evenly over bars. Refrigerate about 2 hours or until center is firm. Cut into 8 rows by 4 rows.