4-Ingredient Gooey Caramel Pecan Cookie Bars

Method

1. Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch glass baking dish.
2. Press half of the chocolate chip cookie dough evenly into the bottom of the prepared dish to form a sturdy bottom crust.
3. Pour the caramel sauce evenly over the cookie dough layer, leaving a small border around the edges so the caramel doesn't stick to the glass during baking.
4. Sprinkle half of the chopped pecans directly over the caramel layer.
5. Break the remaining cookie dough into small, flattened pieces and place them across the top, covering as much of the caramel as possible.
6. Top the dough with the remaining pecans and the additional chocolate chips, pressing them down very gently into the surface.
7. Bake for 25 to 30 minutes, or until the top cookie crust turns golden brown and the edges are set.
8. Remove from the oven and let the dish cool completely on a wire rack before slicing so the caramel layer can set properly into neat squares.

Baker's Tips

If you prefer extra clean cuts, pop the cooled baking dish into the refrigerator for 20 to 30 minutes before slicing with a sharp knife. For a saltier contrast that cuts through the sweetness, sprinkle a tiny pinch of flaky sea salt over the top right as the dish comes out of the warm oven.