Ingredients Jump to Instructions ↓

  1. 1 (18-ounce) package refrigerated sugar cookies

  2. 3/4 cup caramel ice cream topping

  3. 2 Tablespoons all-purpose flour

  4. 1 cup pecan pieces

  5. 1 cup flaked coconut

  6. 1 (6-ounce) package (1 cup) semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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 .

  4. Yield: 36 bars.

  5. Nutrition Per Bar: 140 calories, 7 grams total fat, 0 milligrams cholesterol, 18 grams carbohydrate and 1 gram protein.

  6. Recipe Source: Pillsbury Dough Magic by Pillsbury Company (Crown Publishing)

  7. Reprinted with permission.


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