More sweet treats

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I’m revisiting some favorites,  Ginger Oatties and Praline Crunch.  I feel like I should try some new recipes, but sometimes the old standbys are very comforting:)

Praline Crunch Redux

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.

Easy and delicious! Praline Crunch Bars

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.

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