1 (20 oz.) pkg. refrigerated sugar cookie dough or chocolate-chocolate-chip cookie dough
1 (9 oz.) bag chewy caramels in milk chocolate, coarsely chopped
1/2 c. finely chopped walnuts (optional)

1. Heat oven to 350 degrees. Cut cookie dough into twenty slices. Place slices in 13 x 9 inch baking pan.

2. Press cookie edges together, forming an even bottom crust. (Wet hands if dough becomes sticky).

3. Sprinkle dough with chopped caramels, and nuts if desired.

4. Bake 18 to 20 minutes until cookie has risen and is pulling away from sides of pan. Place on wire rack to cool completely before cutting into 24 bars.