3/4 cup chopped toasted pecans
1 bag (11 oz) caramels, unwrapped
2 tablespoons milk
1 cup broken tiny pretzel twists (about 40 twists)
1/4 teaspoon kosher (coarse) salt
Heat oven to 350°F. In medium bowl, crumble cookie dough; stir or knead in 1/2 cup of the pecans until well mixed. Press evenly in ungreased 9-inch square pan. Bake 18 to 22 minutes or until deep golden brown. Cool 30 minutes. In medium microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every 60 seconds, until melted and smooth. Pour evenly over bar. Sprinkle with pretzels and remaining 1/4 cup pecans, pressing slightly into caramel. Sprinkle with salt. Cool about 1 hour 30 minutes or until caramel is set. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.