Be the first to Start with refrigerated cookie dough and caramel ice cream topping to make bar cookies. It also contains pecans, chocolate chips, and coconut.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 (18-ounce) package refrigerated sugar cookies
- 3/4 cup caramel ice cream topping
- 2 Tablespoons all-purpose flour
- 1 cup pecan pieces
- 1 cup flaked coconut
- 1 (6-ounce) package (1 cup) semisweet chocolate chips
Preparation:
Spray a 13 x 9-inch pan with nonstick cooking spray. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of sprayed pan. With floured fingers, press dough evenly in pan to form crust. Bake in preheated 350-degree F. oven 10 to 15 minutes or until light golden brown.
Meanwhile, in a glass measuring cup, combine caramel topping and flour; blend until smooth. Remove partially baked crust from oven. Sprinkle pecans, coconut, and chocolate chips evenly over crust. Drizzle with caramel mixture.
Return to oven; bake an additional 15 to 20 minutes or until top is bubbly. Cool 1-1/2 hours or until completely cooled. Cut into bars.
Yield: 36 bars.
Nutrition Per Bar: 140 calories, 7 grams total fat, 0 milligrams cholesterol, 18 grams carbohydrate and 1 gram protein.
Recipe Source: Pillsbury Dough Magic by Pillsbury Company (Crown Publishing)
Reprinted with permission.
Meanwhile, in a glass measuring cup, combine caramel topping and flour; blend until smooth. Remove partially baked crust from oven. Sprinkle pecans, coconut, and chocolate chips evenly over crust. Drizzle with caramel mixture.
Return to oven; bake an additional 15 to 20 minutes or until top is bubbly. Cool 1-1/2 hours or until completely cooled. Cut into bars.
Yield: 36 bars.
Nutrition Per Bar: 140 calories, 7 grams total fat, 0 milligrams cholesterol, 18 grams carbohydrate and 1 gram protein.
Recipe Source: Pillsbury Dough Magic by Pillsbury Company (Crown Publishing)
Reprinted with permission.
