Place cookie dough and the pecans in a large resealable plastic bag and knead to combine. Press dough evenly over the bottom of the prepared pan.
Bake for 12 to 15 minutes or until golden brown.
Chill in the freezer for about 20-30 minutes to set chocolate.
Remove from pan onto a cutting board and cut into bars.
To store, cover in an airtight container for up to 3 days in the refrigerator or freeze for up to 1 month.