Easy Caramel-Pecan Bars
1 (18-oz.) pkg. Refrig Sugar Cookies
3/4 c caramel ice cream topping
2 T Flour
1 c pecan pieces
1 c flaked coconut
1 (6-oz.) pkg. (1 c) semisweet choc chips
Heat oven to 350. Spray 13x9-in pan w/ cooking spray. Cut cookie
dough into 1/2-inch-thick slices. Arrange slices in bottom of sprayed
pan. With floured fingers, press dough evenly to form crust.
Bake at 350 for 10 to 15 min or until light golden brown.
Meanwhile, in glass measuring cup, combine caramel topping and flour;
blend until smooth.
Remove pan from oven. Sprinkle partially baked crust with pecans,
coconut and choc chips. Drizzle with caramel mixture.
Return to oven; bake an additional 15 to 20 min or until topping is
bubbly. Cool 1 1/2 hr or until completely cooled. Cut into bars.
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