1 roll refrigerated chocolate chip cookie dough
1 pkg. chocolate chips
32 vanilla caramels
1/4 c. light cream or evaporated milk
Pecan halves

Slice cookie dough to 1/4 inch thickness and place on bottom of 9 inch square pan, pat to make an even crust. Bake at 375 degrees for 25 minutes or until lightly browned. Cool slightly.

Sprinkle chocolate chips over warm cookie base. In top of double boiler, melt caramels in cream, stirring until smooth; carefully spread atop chips. Refrigerate 1-2 hours. Cut into 1 inch squares and top each with a pecan half. Makes 36 pieces.