Ingredients

  • 18 ounces refrigerated chocolate chip cookie dough
  • 24 ounces cream cheese (3pkg)
  • 3 eggs
  • 34 cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup semi-sweet chocolate chips (toll house)
  • 12 cup chopped pecans

Method

  • Preheat oven to 350.
  • Pat 1 package of cookie dough into bottom of a lightly greased 13x9x2 inch baking pan.
  • Bake for 8 to 10 minutes or until lightly browned.
  • In large mixing bowl beat cream cheese with an electric mixer on medium speed until fluffy.
  • Add eggs, sugar, and vanilla.
  • Beat until smooth.
  • Pour over top of partially baked cookie dough.
  • Crumble remaining package cookie dough on top.
  • Tightly cover with foil.
  • Bake for 45 minutes.
  • Remove foil.
  • Bake for 5 to 8 minutes more or until cookie dough browns.
  • Sprinkle with morsels and pecans.
  • Cool.
  • Refrigerate for at least 2 hours To serve, warm bars and top individual servings with hot fudge sauce, ice cream and additional pecans if desired.