1 roll refrigerated chocolate chip dough
1 c. chocolate chips
32 vanilla caramels
1/4 c. light cream or evaporated milk
Pecan or walnut halves (or pieces)

Preheat oven to 375 degrees. Grease 9x9x2 inch pan.

Slice cookie dough into 1/4 inch thickness and place on bottom of prepared pan, patting to make an even crust. Bake in 375 degree oven 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 over chips. Refrigerate 2 hours; cut into squares and top each with pecan or walnut half.