Ooey Gooey Turtle Bars

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® Caramel Ice Cream Topping
1  Cup graham cracker crumbs (16 squares)




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. 

Shared by Debbie McLean Warner