Categories: Desserts
Ingredients
- 16 oz. package Pillsbury Big Deluxe Hershey's refrigerated Cookies 'n Creme cookies
- 1/4 cup dark unsweetened baking cocoa
- 11 oz. package caramel bits
- 8 tbsp heavy whipping cream
- 3/4 cup pecans, coarsely chopped
- 8 tbsp butter
- 3 cups powdered sugar
- 3 Hershey's Cookies 'n Creme candy bars, broken into pieces
Directions
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Heat oven to 350. Spray 8-inch square baking dish or pan with cooking spray.
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In a medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed. Press evenly in bottom of baking dish. Bake 18 to 20 minute or until set. Cool 20 minutes.
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In a medium microwavable bowl, microwave caramel bits and 2 tbsp of the whipping cream uncovered 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.
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In a medium microwavable bowl, microwave 6 tbsp of the butter uncovered 30 to 40 seconds or until melted. Beat in powdered sugar and remaining 6 tbsp whipping cream until smooth and creamy. Pour and spread evenly over pecans. Refrigerate about 1 hour or until set.
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In a small microwavable bowl, microwave candy bars and remaining 2 tbsp butter uncovered on medium 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 form. Cut into 8 rows by 4 rows.