Ooey Gooey Turtle Bars

I made these for Girls Night last night and they were soooo yummy. Plan ahead for these though as you want them to have plenty of time to cool and set up.

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef's Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed Domino® or C&H® Light Brown Sugar
1 jar (12.25 oz) SMUCKER'S® 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.) For bars, cut into 6 rows by 4 rows.

Ashlee side note: As I have said before...I hate nuts. So, I omitted the layer of pecans in the middle and just used a whole bag of chocolate chips instead of just one cup. Then poured the caramel mixture on top of those and then sprinkled roasted peanuts on top {just a couple of handfuls} and mini chocolate chips on top of those {just a couple of handfuls}. They turned out super gooey and super yummy!