Here is a new recipe that I have just tried today. It is one of those very RICH bars but oh so yummy! Great to take to any church or community function. Enjoy!
1 roll (16.5 oz.) refrigerated sugar cookies (I used the Wal-Mart brand)
1 bag (12 oz.) semisweet chocolate chips (2 cups)
3 Cups chopped pecans
1/2 cup (1 stick) butter (I know...I know...my nick-name is Paula Deen!)
1/2 cup light brown sugar
1 jar (12.5 oz.) Smucker's Caramel Ice Cream topping
1 cup Graham Cracker crumbs (16 squares crushed)
Heat oven to 350 degrees. Press cookie dough evenly in bottom of an ungreased 9x13-inch pan.
Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over the dough and lightly press into dough with palm of your hands. Set aside.
In a small 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 pecans.
Bake 25-35 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack for 30 minutes or longer; loosen sides from pan but do not cut. Cool completely for about 3 hours before cutting.
Yes...I know...it IS hard to wait for them to cool! Enjoy!