Ingredients:
18 ounces refrigerated chocolate chip cookie dough
1/2 cup walnuts, chopped
1/2 cup caramel ice cream topping
Directions:
Preheat oven to 350 degrees.
Grease a 9-inch-square baking pan.
Press three-fourths of the cookie dough into the baking pan.
Bake for 10 minutes.
Sprinkle half the nuts over the cookie crust.
Drizzle caramel topping over the nuts.
Top with teaspoonfuls of remaining cookie dough.
Press gently into caramel topping.
Sprinkle with remaining nuts.
Bake 14 to 18 minutes, or until the edge is set.
Cool in pan on wire rack before cutting into squares.
Servings: 16
Time preparation: 0 min.
Time total: 14 min.