Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup dark unsweetened baking cocoa
4
crème-filled chocolate sandwich cookies, crushed
1/3
cup white vanilla baking chips
1
package (11 oz) caramel bits
8
tablespoons heavy whipping cream
3/4
cup pecans, coarsely chopped
8
tablespoons butter
3
cups powdered sugar
3
bars (1.55 oz each) HERSHEY’S Cookies ’n’ Creme Candy, broken into pieces
Preparation
Heat oven to 350°F. Line 8-inch square (2-quart) baking dish or pan with foil; spray with cooking spray.
In medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed. Stir or knead in crushed cookies and white vanilla baking chips. Press mixture evenly in bottom of baking dish. Bake 18 to 20 minutes or until set. Cool 20 minutes.
In medium microwavable bowl, microwave caramel bits and 2 tablespoons of the whipping cream uncovered on High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until smooth. Carefully pour and spread caramel mixture evenly over cooled bar base. Sprinkle with pecans. Cool about 20 minutes or until caramel is set.
In medium microwavable bowl, microwave 6 tablespoons of the butter uncovered on High 30 to 60 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. Let stand 30 minutes before cutting. Cut into 8 rows by 4 rows.
