I got this recipe a few years ago from a slow cooker book. Not exactly sure why it was in there…seeing as how its not cooked in a crockpot. But anyways, its delicious none the less. I made it for our high school D-Group tonight. I can’t wait to eat up the warm chocolately goodness : ) mmmm…
Easy Caramel-Pecan Bars
Makes: 36 bars
Prep time: 25 minutes (Ready in 2 hours 15 minutes)
1 (18 oz) roll refrigerated Sugar Cookie dough
3/4 C Caramel ice cream topping
2 T flour
1 C pecan pieces
1 C Flaked Coconut
1 C Semisweet Chocolate Chips
1. Heat oven to 350. Spray 13X9 pan w/ nonstick cooking spray. Cut dough into 1/2 in thick slices; arrange in bottom of sprayed pan. With floured finger, press dough evenly to cover bottom of pan. Bake at 350 for 10-15 minutes or until light golden brown.
2. Meanwhile, in glass measuring up, combine caramel topping and flour; stir until smooth.
3. Remove partially baked crust from oven. Sprinkle with pecans, coconut and chocolate chips. Drizzle with caramel mixture.
4. Return to oven; bake an additional 15-20 minutes or until topping is bubbly. Cool 1.5 hrs or until completely cool. Cut into bars.