Ingredients

• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 3 cups Fisher® Chef's Naturals® Chopped Pecans
• 1/2 cup LAND O LAKES® Butter
• 1/2 cup packed light brown sugar
• 1 jar (12.25 oz) caramel ice cream topping
• 1 cup graham cracker crumbs (16 squares)

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Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In 2-quart 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 cups pecans.
4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.