- Level: Intermediate
- Total: 4 hr 45 min
- Prep: 20 min
- Cook: 4 hr 25 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 354
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 165 mg
- Level: Intermediate
- Total: 4 hr 45 min
- Prep: 20 min
- Cook: 4 hr 25 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 354
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 165 mg
Ingredients
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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.
