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) SMUCKER's Carmamel Ice Cream Topping
1 cup graham cracker crumbs (16 squares)

Directions

1. Heat oven to 350 degrees F (325 for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13 x 9-inch pan.
2. Sprinkle 1 cup of chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In a 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.
4. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
5. 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 six rows by four rows.

High Altitute (3500-6500 feet): Bake 27-34 minutes.

Found at Pillsbury.com

Gretchen Wanek
Oshkosh, WI
Bake-off Contest 43, 2008