Praline Crunch Bars
1 pkg. refrigerated sugar cookie dough
1/2 cup skor toffee bits, for the crust
1/2 cup finely chopped pecans
1 1/2 cups semisweet chocolate chips,
1/3 cup skor toffee bits, for the top
Preheat oven to 350 F. In a large ziploc bag, place cookie dough, 1/2 cup toffee bits and chopped pecans. Close bag and knead the dough with skor bits and pecans. Alternatively, combine cookie dough, toffee bits and pecans in the bowl of your stand mixer and mix. Empty dough into a 9×13″ ungreased pan and press out evenly. Bake for 12 – 15 minutes, until starting to turn golden. Do not overbake. Sprinkle with chocolate chips immediately after baking; let stand about 5 minutes until chocolate is softened, then spread evenly. Sprinkle with the 1/3 cup toffee bits. Chill in the fridge about 30 minutes to set the chocolate. Cut into squares to serve.