30 SCHWAN'S Chocolate Chip Cookies, thawed or mix together favorite chocolate chip cookie dough
1 c. pecan pieces
1 (14 oz.) package caramels
1/3 c. evaporated milk
1 c. flour
1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla
Frosting-
1/2 c. butter or margarine
1/4 c. cocoa
1/4 c. evaporated milk
1/4 tsp. salt
1 tsp. vanilla
4 c. powdered sugar
1/2 c. pecan pieces
Instructions
Heat oven to 325 degrees. Press cookie dough into ungreased 13 x 9 inch pan to form crust. Press pecans into dough; set aside. In saucepan, combine unwrapped caramels and milk. Cook over medium heat, stirring frequently until smooth. Pour over crust. In medium bowl, combine flour, peanut butter, sugar, egg, and vanilla; stir with fork until well blended and coarsely crumbled. Sprinkle over caramel sauce and press down. Bake for 20 to 25 minutes.
Frosting-
In medium saucepan, combine butter, cocoa, milk and salt; cook over medium heat until smooth. Remove from heat. Stir in vanilla; gradually stir in powdered sugar until smooth and creamy. Remove pan from oven. Spread with frosting, sprinkle with 1/2 c. pecan pieces. Freeze for 30 minutes, then cut into bars. Store at room temperature. Makes 36 servings.
Originally Submitted
2/7/2014
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