|Refrigerated chocolate chip cookie dough||18 Ounce (1 Roll)|
|Light cream/Evaporated milk||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate chips||1 Cup (16 tbs)|
Slice cookie dough 1/4-inch thick and place on bottom of 9x9-inch pan.
Pat to make even crust.
Bake at 375 degrees for 25 minutes.
Melt caramels and cream in double boiler.
Sprinkle cookie dough with chocolate chips.
Spread caramel mixture on top.
Refrigerate 1 to 2 hours.
Cut into squares.