Here is the recipe. Let me know if you make them, and what you think.
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Chopped Pecans
1/2 cup Butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) Caramel Ice Cream Topping
1 cup graham cracker crumbs (16 squares)
1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. 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.
4. 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.)