Ingredients
1 (18-ounce) package refrigerated sugar cookies
3/4 cup caramel ice cream topping
2 tablespoons all-purpose flour
1 cup pecan pieces
1 cup flaked coconut
1 (6-ounce) package (1 cup) semisweet chocolate chips
Instructions
Spray a 13 x 9-inch pan with nonstick cooking spray. Cut cookie
dough into 1/2-inch slices. Arrange slices in bottom of sprayed pan.
With floured fingers, press dough evenly in pan to form crust. Bake
in preheated 350-degree F. oven 10 to 15 minutes or until light
golden brown.
Meanwhile, in a glass measuring cup, combine caramel topping and
flour; blend until smooth. Remove partially baked crust from oven.
Sprinkle pecans, coconut and chocolate chips evenly over crust.
Drizzle with caramel mixture.
Return to oven; bake an additional 15 to 20 minutes or until top is
bubbly. Cool 1-1/2 hours or until completely cooled. Cut into bars.
Yield: 36 bars.
NUTRITION INFORMATION PER BAR: 140 calories, 7 grams total fat, 0
milligrams cholesterol, 18 grams carbohydrate and 1 gram protein.
