1 (16.5 ounce) refrigerated chocolate chip cookie dough
1 cup butterscotch chips
1 cup chopped pecans
1/2 cup margarine
1/2 cup brown sugar
1 (12 ounce) jar caramel ice cream topping
1 cup quick-cooking oats
1 cup semisweet chocolate chips
Press cookie dough into a greased foil lined 13 x 9 inch pan.
Sprinkle with butterscotch chips and pecans.
In samall saucepan over medium-low heat melt margarine, stir in brown sugar and caramel. Bring to a boil and boil for 1 minute.
Remove from heat; stir in oats.
Pour mixture evenly over pecans.
Sprinkle with chocolate chips.
Bake at 350 degrees for 25 -28 minutes or until edges are golden brown;cool completely and cut into bars.
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