1 roll refrigerator chocolate chip cookies
1 (6 oz.) pkg. chocolate chips
32 Kraft caramels
1/4 c. light cream
1 c. chopped pecans

Cut cookie dough 1/4 inch thick and press in 9x12x2 inch pan. Bake at 375 degrees for 20 minutes or until light brown. Cool slightly; sprinkle with chocolate chips and spread with caramels melted in cream. Top with pecans and refrigerate. Cut into squares.