1 (20 oz.) roll Pillsbury refrigerated chocolate chip cookies
32 vanilla caramels
1/4 c. milk
1 (6 oz.) pkg. semi sweet chocolate chips
1/2 c. pecans, chopped

Heat oven to 375 degrees. Slice well chilled dough 1/4 inch thick. Slightly overlap or spread in bottom of ungreased 13 x 9 inch pan. Bake at 375 degrees for 12 to 15 minutes or until golden brown. (Cookies will be puffy when removed from oven). Cool slightly. Meanwhile, in top of double boiler or heavy sauce pan, melt caramels with milk over low heat. Sprinkle chocolate chips over warm cookie crust; then spread with caramel mixture and sprinkle with pecans. Chill completely. Cut into bars. Makes 36 bars. For Christmas: reduce chocolate chips to 3/4 cup. Add 1/2 cup of red and green regular M & M's.