These Praline Crunch Bars make an easy and fantastic dessert with only 4 ingredients!
My obituary will probably mention something about a sugary treat. Like, “Amy was found dead with 20 cupcakes next to her bedside.” Or, “Amy leaves behind her husband, two children, and a pantry full of chocolate kisses.”
My love of sweets extends far beyond just pie. It’s a gift from my father. The gift that never stops giving. Thanks, Dad.
So given my love of sweets and my desire for quick, you can imagine my excitement when I found this recipe that requires minimal ingredients and effort.
Oh my, were these babies good. Mouth watering, lick your fingers good. These were “who cares if my thighs rub together” good. And so rich that I could only eat one. Okay, two.
- 1 (18 ounce) roll refrigerated sugar cookie dough
- 1 cup toffee pieces , divided
- 1/2 cup finely chopped pecans
- 1 (12 ounce) package miniature semisweet chocolate chips
Preheat oven to 350°F. Lightly coat a 9x13 baking dish with nonstick cooking spray.
Place cookie dough, 1/2 cup toffee pieces, and the pecans in a large resealable plastic bag and knead to combine. Press dough evenly over the bottom of the prepared pan.
Bake for 12 to 15 minutes or until golden brown. Sprinkle with chocolate chips immediately after baking; let stand for about 5 minutes or until chocolate is softened, then spread evenly over the bars. Sprinkle with the remaining 1/2 cup toffee pieces.
Chill in the freezer for about 20-30 minutes to set chocolate. Remove from pan onto a cutting board and cut into bars.
To store, cover in an airtight container for up to 3 days in the refrigerator or freeze for up to 1 month.