It’s that time of year again when sugar cookie dough appears in supermarket coolers. And out comes this recipe for squares that is so simple, but so delicious. I know it would be possible to make a scratch batch of cookie dough for the crust, but sometimes quick and easy is the name of the game. Either way–yum!
Praline Crunch Bars
1 pkg. refrigerated sugar cookie dough
1/2 cup toffee bits, for the crust
1/2 cup finely chopped pecans
1 1/2 cups semisweet chocolate chips,
1/3 cup 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 together with the toffee 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 about 12-13 minutes, until starting to turn lightly golden. Do not overbake. Sprinkle with chocolate chips immediately after baking; let stand 5 minutes until chocolate is softened, then spread evenly. Sprinkle with the 1/3 cup toffee bits. Chill in the fridge about 20-30 minutes to set the chocolate. Cut into squares and store in a covered container in the refrigerator.