Category: Desserts - Bars

  Date Posted: 10/3/2009

  Author: {Unknown}

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  Prep Time:

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  Serves: makes 24 bars

1 batch (16.5 oz.) Bennett Family Cookie-Cutter Sugar Cookies  
2 cups Semisweet Chocolate Chips
3 cups Chopped Pecans
½ cup Butter
½ cup packed Light Brown Sugar
1 jar (12.25 oz) Caramel Ice Cream Topping
1 cup graham cracker crumbs (16 squares)

1. Heat oven to 350 deg F. Press cookie dough evenly in bottom of ungreased 13x9 inch pan.

2. Sprinkle 1 cup of the chocolate chips and 1 ½ cups of the pecans over dough lightly press into dough. Set aside.

3. 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 1½ cups pecans.

4. 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.

High Altitude (3500 6500 ft): Bake 27 to 34 minutes.

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