- 1 (18 ounce) package refrigerated chocolate chip cookie dough, well chilled
- 2 eggs
- 2 teaspoons vanilla
- 1 (15 ounce) container coconut pecan frosting
- 1 (14 ounce) can sweetened condensed milk (not evaporated)
- 1 1/2 cups semisweet chocolate chips
- 3 tablespoons oil
- 1 cup coarsely chopped pecans or walnuts
- Heat oven to 350 degrees F. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of ungreased 15x10x1-inch baking pan. Using floured fingers, press dough evenly in pan to form crust. Bake at 350 degrees F for 8 to 12 minutes or until light golden brown. Cool 5 minutes.
- Meanwhile, in large bowl, beat eggs until foamy. Add all remaining filling ingredients; beat 1 minute at medium speed or until well blended. Spoon and spread filling evenly over partially baked crust.
- Bake an additional 20 to 25 minutes or until top is deep golden brown and center is set. Cool 5 minutes.
- In small saucepan, combine chocolate chips and oil. Cook over medium heat until chips are melted, stirring constantly. Carefully pour over filling; gently spread to cover. Sprinkle with pecans. Refrigerate 1 1/2 hours or until chocolate is set. Cut into bars. Store in refrigerator.