Caramel, coconut, and honey-roasted nuts combine with refrigerated chocolate chip cookie dough for an outstanding ooey-gooey goodness cookie recipe.
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside. In a large resealable plastic bag combine cookie dough, oats, and 1/2 cup of the nuts; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag and pat dough evenly into prepared pan. Bake for 15 minutes.
Meanwhile, in a small bowl stir together sweetened condensed milk and ice cream topping. Drizzle mixture over partially cooked bars. Sprinkle bars evenly with the remaining 1 cup nuts and the coconut. Bake for 20 to 25 minutes more or until the top is golden. Cool in pan on a wire rack. Use the foil to lift bars from pan. Cut bars into squares. Makes 36 bars.
Layer bars between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.