Chocolate Chip Cookie Dessert

Ingredients:

• 1 tube (16 1/2 ounces) refrigerated chocolate chip cookie dough
• 1/2 cup Marzetti’s® Caramel Dip X Decadent caramel treats
• 1/2 cup cold 2 percent milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 3/4 cup chopped nuts
• 3/4 cup English toffee bits or almond brickle chips
• 3 ounces semisweet chocolate, chopped
• 3 tablespoons butter

Directions:

1. Let dough stand at room temperature for 5-10 minutes to soften.
2. Press into an ungreased 13-inch by 9-inch baking pan.
3. Bake at 350° for 13-15 minutes or until golden brown.
4. Cool completely on a wire rack.
5. Spread caramel topping over crust.
6. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
7. Fold in the whipped topping, nuts and toffee bits.
8. Spread over caramel layer.
9. Cover and freeze for 4 hours or until firm.
10. In a microwave, melt chocolate and butter; stir until smooth.
11. Drizzle over pudding layer.
12. Cut into squares.
13. Yield: 16 servings.