Easy Chocolate Caramel-Pecan Bars
Easy Chocolate Caramel-Pecan Bars are layers upon layers of ooey gooey goodness! They start with a the buttery cookie crust, layered with flaked coconut, caramel and rich chocolate chips...and let's not forget the pecans!
Ingredients
- 1 18 oz refrigerated sugar cookies
- 3/4 cup caramel ice cream topping
- 2 tablespoons all-purpose flour
- 1 cup pecan pieces
- 1 cup flaked coconut
- 1 cup semi-sweet chocolate chips
Instructions
- Heat oven to 350°. Spray 13 x 9 inch pan with nonstick 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 layer.
- Bake at 350° F for 10 to 15 minutes 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 chocolate chips. Drizzle with caramel mixture.
- Return to oven; bake an additional 15 to 20 minutes or until topping is bubbly. Cool 1 1/2 hours or until completely cooled. Cut into 36 bars.
Video
Notes
Bake these layered bars in advance and freeze them for up to three months. Layer the bars between waxed paper in an airtight plastic container or freezer bag.
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gSodium: 85mgFiber: 1gSugar: 11g
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