Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie
dough evenly in bottom of ungreased 13x9-inch pan. Sprinkle 1
cup of the chocolate chips and 1 1/2 cups of the pecans over
dough; lightly press into dough. Set aside. 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.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.
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