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Heat oven to 350.
Press cookie dough evely in bottom of ungreased 9x13 pan.
Sprinkle 1 c. chocolate chips and 1 1/2 c. pecans over dough; lightly press into dough. Set aside.
In a 2 qt. saucepan, melt butteer over medium-high heat. Stir in brown sugar , carmel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining chocolate chips and 1 1/2 c. pecans.
Bake 25-32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. Cut into bars
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