1 (18 oz.) roll refrigerated sugar cookie dough
2 c. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 c. candy coated milk chocolate candies
2 c. miniature marshmallows
1/2 c. pecans

Preheat oven to 375°F. Press cookie dough into 2 ungreased 12-inch pizza pans.

Bake for 10 minutes or until golden brown. Remove from oven. In medium-sized saucepan, melt chips with Eagle Brand milk. Spread over crust. Sprinkle with milk chocolate candies, marshmallows and pecans.

Bake 4 minutes or until marshmallows are lightly toasted. Cool. Cut into wedges.