1 tube (18 ounce) refrigerated chocolate chip cookie dough1 can (14 ounce) sweetened condensed milk
2 tablespoons fresh lime juice
1 can (15 1/4 ounce) sliced pears, well drained, blotted dry, and coarsely chopped
1/2 cup chopped pecans or walnuts
1/2 cup sweetened shredded canned coconut
1/2 cup packed brown sugar
2 tablespoons butter or margarine, melted
1 cup butterscotch chips
1/4 cup light cream 

Instructions:

Preheat the oven to 350°F. Grease a 13x9? baking pan. 

Slit the tube of cookie dough open and press evenly into the bottom of the prepared pan. 

Bake until just firm to the touch and browned at the edges, 15 minutes. 

Meanwhile, beat eggs in a medium bowl. Beat in sweetened condensed milk and lime juice until slightly thickened. In another medium bowl, mix pears, pecans, coconut, brown sugar, and butter, crumbling sugar with your fingers. 

With a rubber spatula, dollop the egg mixture onto the cookie crust and spread almost to the edges. Sprinkle the pear mixture on top. 

Bake until the egg mixture is set, 22 to 25 minutes. Cool on a wire rack for 15 minutes. 

Place butterscotch chips and cream in a medium microwave-safe bowl. Microwave on high for 30 to 40 seconds, stirring 2 or 3 times, until melted and smooth (or melt in a small saucepan over low heat). Pour over the cookies. Let cookies cool, then refrigerate until cold. Cut into bars to serve. 

Servings: 32

Nutrition Facts:
Amount Per  Serving: Calories 200
Fat 9 g, Cholesterol 21 mg,
Sodium 78  mg,