They are absolutely delicious... chocolately, caramely, nutty goodness!!
I got this recipe off the Pillsbury website a couple years back and it's become one of my favorite squares.
When you make these, it's a good idea to let them sit overnight before you cut them into squares. I had made them ahead of time last year and they cut perfectly, I made them the day of our party this year and they didn't cut and hold their form as well as they had after sitting overnight.
1 roll Pillsbury sugar cookie dough
2 cups semi sweet chocolate chips
3 cups chopped pecans
1/2 cup butter
1/2 cup brown sugar
1 jar of caramel ice cream topping
1 cup graham cracker crumbs
Preheat the oven to 350 F.
Press the cookie dough evenly into the bottom of an ungreased 9" x 13" pan.
Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over top of the dough and lightly press them into the dough. Set aside.
In a medium sized saucepan melt the butter over medium-high heat, stir in the brown sugar, caramel topping and graham cracker crumbs. Bring this to a boil stirring contstantly. Pour over the crust in the pan and spread evenly. Sprinkle with the remaining cup of chocolate chips and 1 1/2 cups of pecans.
Bake 25 - 32 minutes or until edges are deep golden brown and pecans are lightly toasted.
Cool these completely before covering with plastic wrap, then let the squares set overnight, especially if you're planning on cutting them into little squares for a platter or something. (It cuts better if it's left to set overnight).