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Steps
1
Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray; set aside.
2
In large bowl, stir together 1 pouch of the cookie mix, 1/2 cup of the butter and 1 egg until a dough forms. Press dough evenly in bottom of pan to form crust.
3
Bake 10 to 15 minutes or just until set and light golden brown on edges. Remove from oven; cool.
4
Meanwhile, in small bowl, stir together caramel sauce and flour; set aside.
5
In same large bowl, stir together remaining pouch cookie mix, 1/2 cup butter and egg until a dough forms; set aside.
6
Sprinkle chocolate chips and pecans over partially baked crust in pan. Drizzle caramel mixture evenly over top. Between 2 sheets of waxed paper, carefully roll out remaining dough with rolling pin into 13x9-inch rectangle. Peel off 1 sheet waxed paper; carefully place dough over caramel mixture. Peel off remaining sheet of paper.
7
Bake 20 to 25 minutes or until golden brown. Remove from oven to cooling rack; cool 1 hour.
8
Refrigerate 1 1/2 to 2 hours longer to set. For bars, cut into 6 rows by 4 rows.
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For extra flavor, add a few pinches of sea salt to the caramel mixture before drizzling it over the pan.
The pecans are optional; swap them out for walnuts or almonds or leave them out altogether.
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Nutrition Facts are not available for this recipe
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