Heat oven to 350°F Spray 8-inch square pan with cooking spray.
Break up cookie dough in pan. Reserve 1/2 cup of the dough. Press remaining dough evenly in bottom of pan.
Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan; carefully spread to within 1/4-inch from edge. Sprinkle salt and 1/4 cup of the pecans over caramel.
In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.