One of my all time favorite guilty pleasures. I've made these many times. You can not go wrong with Paula!
- 1 16.5 oz roll refrigerated chocolate chip cookie dough
- 1 cup butterscotch morsels
- 1 cup chopped pecans
- ½ cup butter
- ½ cup firmly packed brown sugar
- 1 12.25 oz jar caramel ice cream topping
- 1 cup quick cookie oats
- 1 cup semi sweet chocolate morsels
- Preheat oven to 350 degrees. Line a 13x9 inch baking pan with heavy duty aluminum foil letting edges of foil hand over sides of pan. Spray foil with nonstick cooking spray. Press cookie dough evenly into bottom of prepared pan, completely covering aluminum foil. Sprinkle evenly with butterscotch morsels and pecans.
- In a small saucepan, melt butter over medium low heat. Stir in brown sugar and caramel. Bring to a boil over medium high heat; boil for one minute. Remove from heat; stir in oats. Pour butter mixture evenly over pecans. Sprinkle with chocolate morsels. Bake for 25 to 28 minutes or until edges are golden brown; cool completely. Cut into bars to serve.
No comments:
Post a Comment