Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3/4
cup caramel topping
2
tablespoons all-purpose flour
1
cup pecan pieces
1
cup flaked coconut
1
bag (6 oz) semisweet chocolate chips (1 cup)
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Cut cookie dough into 1/2-inch slices. Arrange in bottom of pan. With floured fingers, press dough evenly to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 10 to 15 minutes or until light golden brown.
Meanwhile, in measuring cup, mix caramel topping and flour until smooth.
Sprinkle partially baked crust with pecans, coconut and chocolate chips. Drizzle with caramel mixture. Bake 15 to 20 minutes longer or until topping is bubbly. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 6 rows.
