Poet-Gooey Turtle Bars

By mrsstein1

Dessert

Ingredients

• 1 roll (16.5) Pillsbury refrigerated sugar cookies
• 1 bag (12oz) semisweet chocolate chips 2 cups
• 3 cups chopped pecans
• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 1 jar (12.25) Carmel ice cream topping
• 1 cup Graham cracker crumbs (16 squares)

Preparation

Step 1

Heat oven to 350 . Press cookies evenly in bottom of ungreased 13x9 pan. Sprinkle cup of chocolate chips and 1 1/2 cups pecans over dough; lightly press into dough. Set aside. In 2 quart sauce pan melt butter over medium heat. Stir in brown sugar, Carmel topping and Graham cracker crumbs. Heat to boil. Pour over crust and spread evenly. Sprinkle with remaining 1 cup chocolate chips and 11/2 cups pecans. Bake 25 to 32 minutes or until edges are golden brown and pecans are lightly toasted. Cool on rack 30 minutes; loosen sides from pan, but do not cut. Cool completely about 3 hours longer. For firmer bars cool 2 additional hours. Cut6 rows by 4 rows.