Ingredients: |
Ingredients: 1 package (16 oz) Pillsbury Big Deluxe Hershey's refrigerated cookies n creme cookie dough 1/4 cup dark unsweetened baking cocoa 1 pkg caramel bits (11 oz) found in baking aisle 8 Tablespoons heavy whipping cream 3/4 cup pecans, coarsely chopped 8 Tablespoons butter 3 cups powdered sugar 3 Hersheys cookies n creme candy bars (1.55 oz each), broken into pieces
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Directions: |
Directions:Preheat oven to 350. Spray 8" square pan with cooking spray. In medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed. Press evenly in bottom of baking dish. Bake 18- 20 minutes or until set. Cool 20 minutes.In medium bowl, microwave caramel bits & 2 tablespoons of the whipping cream uncovered on High 1 1/2 - 2 1/2 minutes, stirring every 30 seconds, until smooth. Carefully pour & spread caramel mixture evenly over cooled bar base. Sprinkle with pecans. Cool about 20 minutes or until caramel is set. In medium bowl, microwave 6 TBL of the butter uncovered on High 30 to 40 seconds or until melted. Beat in powdered sugar and remaining 6 tablespoons whipping cream until smooth and creamy. Pour and spread evenly over pecans. Refrigerate about 1 hour or until set. In small microwavable bowl, microwave candy bars and remaining 2 tablespoons butter uncovered on Medium (50%) 1 minute to 1 minute 30 seconds, stirring every 30 seconds until smooth. Spread evenly over bars. Refrigerate about 2 hours or until center is firm. Cut into 8 rows by 4 rows. |