1 cup butter, softened
3 1/3 cups white sugar
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped pecans
1/2 cup regular milk chocolate chips
1/2 cup packed brown sugar
2 tablespoons honey
1 (12 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package non-instant chocolate ready-to-spread frosting
1 (5.7 ounce) package semisweet chocolate chips
1 (9 inch) prepared graham cracker crust
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 1/2 cup of butter or margarine and 3 1/2 cups of sugar until light and fluffy. Beat in eggs one at a time, then stir in flour, baking soda and salt.
In a large bowl, stir together the flour mixture alternately with the milk mixture. Stir just until combined. Drop batter by rounded tablespoons onto ungreased cookie sheets
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