INGREDIENTS:
1 pkg. Duncan Hines chocolate chip cookie mix
1/4 c. cocoa
1 egg
1 pkg. (14 oz.) caramels
1/3 c. evaporated milk
1/3 c. real butter
1 2/3 c. powdered sugar
1 c. chopped pecans
1/2 c. semi-sweet chocolate chips
2 tsp. shortening
DIRECTIONS:
Combine cookie mix and cocoa; combine the egg with the buttery-flavor packet from the cookie mix, and stir into cookie mix. Press into the bottom of a 15 x 9 inch pan. Bake at 375 degrees for 14 to 16 minutes or until set.
For the next layer, place caramels, milk and butter in pan and melt over low heat; stir occasionally until smooth. Remove from heat and stir in the sifted powdered sugar until smooth. Stir in pecans; pour over baked crust. For the chocolate drizzle, melt the chocolate chips and shortening together and stir until blended. Drizzle or spread over the caramel layer. Refrigerate until chocolate is set. Cut into bars. Makes 48 bars.
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