INGREDIENTS
- 1 pkg. (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough, divided
- 1 tablespoon butter, melted
- 3/4 cup chopped pecans
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/3 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
- 2 tablespoons caramel sauce
INSTRUCTIONS
PREHEAT oven to 350º F. Grease 8-inch-square baking pan.
PRESS 3/4 package (18 squares) cookie dough into prepared baking pan and refrigerate remaining 1/4 package (6 squares) cookie dough.
BAKE for 10 minutes; remove from oven.
COMBINE butter, nuts, sugar and salt in small bowl until coated. Sprinkle over dough. Top with teaspoonfuls of remaining cookie dough; pressing down gently. Sprinkle with morsels.
BAKE for an additional 22 to 24 minutes or until edges are browned and set. Cool 30 minutes in pan on wire rack.
DRIZZLE caramel sauce over bar. Cool completely in pan on wire rack. Cut into bars.
TIPS:
• For chewier caramel top, microwave 6 unwrapped caramel candies with 1 teaspoon milk for 20 to 30 seconds or until melted; stir until smooth. Drizzle sauce over bar.
• Toasted pecans may also be used, if desired.
PRESS 3/4 package (18 squares) cookie dough into prepared baking pan and refrigerate remaining 1/4 package (6 squares) cookie dough.
BAKE for 10 minutes; remove from oven.
COMBINE butter, nuts, sugar and salt in small bowl until coated. Sprinkle over dough. Top with teaspoonfuls of remaining cookie dough; pressing down gently. Sprinkle with morsels.
BAKE for an additional 22 to 24 minutes or until edges are browned and set. Cool 30 minutes in pan on wire rack.
DRIZZLE caramel sauce over bar. Cool completely in pan on wire rack. Cut into bars.
TIPS:
• For chewier caramel top, microwave 6 unwrapped caramel candies with 1 teaspoon milk for 20 to 30 seconds or until melted; stir until smooth. Drizzle sauce over bar.
• Toasted pecans may also be used, if desired.
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