1 lg. roll Pillsbury chocolate chip cookie dough
1 bag Kraft caramels
1/4 c. evaporated milk or cream
1 pkg. (8 oz.) chopped pecans
1 pkg. (12 oz.) Nestles semi sweet chocolate chips

Press cookie dough into rectangular pan evenly. Bake in oven as directions on wrapper states. Meanwhile melt all caramels with evaporated milk either in double boiler or microwave.

Let chocolate chip cookie dough cool 5 to 10 minutes and then sprinkle with half of bag of chocolate chips. Spread evenly. Make sure all the caramels are melted, and pour on top. Sprinkle with more chocolate chips. Top with pecans. Refrigerate for 4 to 6 hours.