Save Recipe Print
Total:
4 hr 45 min
Prep:
20 min
Cook:
4 hr 25 min
Yield:
24 bars
Level:
Intermediate

Ingredients

Directions

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.

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

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 1 1/2 cups pecans.

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.

Categories:

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Farmhouse Lemon Bars

Recipe courtesy of Nancy Fuller

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Sherried Turtle Soup

Recipe courtesy of Mike Baskind

Turtle Graham Bars

Recipe courtesy of Claire Robinson

Ooey Gooey Pumpkin Cakes

Recipe courtesy of Paula Deen

Turtle Soup

Recipe courtesy of Gale Gand

Browse Reviews By Keyword