Praline crunch bars (Dana Tite Ivie)

By LADONMANK

Ingredients

• 1 (18 ounce) roll refrigerated sugar cookie dough .1/2 cup toffee pieces
• 1/2 c. finely chopped pecans
• 1 (12 ounce) package miniature semisweet chocolate chips
• 1/3 c. toffee pieces

Details

Servings 20

Preparation

Step 1

Preheat oven to 350°F.

Place cookie dough, the 1/2 c. toffee pieces, and pecans in a large resealable plastic bag and knead to combine.

Press dough evenly over the bottom of an ungreased 13x9-in baking pan.

Bake for 12 to 15 minutes or until golden brown.

Sprinkle with chocolate pieces immediately after baking; let stand for about 5 minutes or until chocolate is softened, then spread evenly over the bars.

Sprinkle with the 1/3 cup toffee pieces.

Chill in the freezer for about 20 minutes to set chocolate. Remove from pan onto a cutting board and cut into bars.