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
Preheat oven to 350 degrees F. Lightly grease 13x9-inch pan.
Cut cookie dough into 1/2-inch slices. Arrange in bottom of pan. With floured fingers, press dough evenly in pan to form crust. Bake for 10 to 15 minutes or until light 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. Completely cool before cutting into bars. Makes 36 bars.
