Break up the cookie dough and, with floured fingers, press evenly into the bottom of an ungreased 9x13-inch pan. This forms the crust.
Bake in a preheated 350-degree oven for 15 to 18 minutes, or until light golden. Cool for 15 minutes.
While crust is baking, in a large saucepan, melt 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and pecans.
Spread the cereal mixture over the cooled crust. In a small saucepan, heat the remaining chips and dip over medium heat, stirring constantly, till melted and smooth. Spread this over the cereal mixture.
Refrigerate until the top chocolate mixture is set, about 30 minutes. Cut into 6 rows by 6 rows, and store tightly covered. Enjoy!