Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough1/2 cup caramel ice cream topping1/2 cup cold 2% milk1 package (3.4 ounces) instant vanilla pudding mix1 carton (8 ounces) frozen whipped topping, thawed3/4 cup chopped nuts3/4 cup English toffee bits or almond brickle chips3 ounces semisweet chocolate, chopped3 tablespoons butter
Preparation
Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 13-15 minutes or until golden brown. Cool completely on a wire rack.
Spread caramel topping over crust. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm.
In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares.
