Carmel-Pecan Bars

By á-47

Ingredients

• 1 (18 oz) roll refrigerated sugar cookies
• 3/4 cup caramel ice cream topping
• 2 Tbsp. flour
• 1 cup pecan pieces
• 1 cup flaked coconut
• 1 (6 oz) pkg (1 cup) semisweet chocolate chips

Preparation

Step 1

Heat oven to 3560 degrees. Spray 9x13 pan with cooking spray. (Line with foil overhanging ends to help easily remove from cooled pan). Cut dough into 1/2" thick slices; arrange in bottom of sprayed pan. With floured fingers, press dough evenly to cover bottom of pan. Bake at 350 degrees for 10-15 minutes or until light golden brown.

Meanwhile, in glass measuring cup; combine caramel topping and flour; stir until smooth.

Remove partially baked crust from oven. Sprinkle 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.