These Praline Crunch Bars make a fantastic and super easy dessert with only 4 ingredients, including chocolate and toffee! Great for parties, potlucks, and any occasion.
Love toffee flavored desserts? Us too! Don’t miss our Saltine Cracker Toffee and Sticky Toffee Pudding.
Praline Dessert Bars Recipe
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.” HA.
Given my love of sweets and my desire for quick and easy, you can imagine my excitement over these Praline Crunch Bars – a super simple dessert recipe with minimal effort, made with just four ingredients. They’re rich, chocolate-y, and topped with buttery toffee pieces.
Ingredients Needed
You only need 4 ingredients to make these dessert bars!
(Scroll below to the printable recipe card for details and measurements.)
- Sugar cookie dough – Using a tube of store bought refrigerated sugar cookie dough makes these super easy. Feel free to make sugar cookie dough from scratch if time is not a constraint.
- Toffee pieces – You can usually find a bag of these in the baking aisle. If you can’t locate them, buy a couple toffee bars and crush them up.
- Chopped pecans – These are finely chopped and kneaded into the dough, which provide a nutty flavor and subtle crunch. If you can’t have (or don’t like) nuts, simply omit them.
- Mini chocolate chips – Make sure to use MINI chocolate chips. Regular sized chips won’t melt properly for this recipe.
How to Make Praline Crunch Bars
These are so easy to make with only a few ingredients and minimal prep. Here’s a summary:
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Prepare baking pan. Line a 9×13 baking dish with parchment paper, leaving a slight overhang on the two longer sides for easier removal.
- Knead the dough. Place cookie dough, half of the toffee pieces, and the tiny pecans pieces in a large resealable plastic bag and knead to combine until everything is incorporated. Press dough evenly into the bottom of the prepared pan.
- Bake. Bake at 350F for 12 to 15 minutes or until golden brown.
- Sprinkle with chocolate chips and toffee. Remove pan from the oven and immediately sprinkle the mini chocolate chips over the top; let stand for about 5 minutes or until chocolate is softened, then using an offset spatula spread evenly over the bars. Sprinkle with the remaining toffee pieces.
- Chill. Transfer to the freezer for about 20-30 minutes or until the chocolate is set.
- Cut and serve. Remove from pan onto a cutting board and using a sharp knife, cut into bars.
TIP: Soften the cookie dough
Video: How to Make Praline Dessert Bars
Proper Storage
- Storing leftovers. Any extras should be stored in an airtight container and will keep in the refrigerator for up to 4 days
- To freeze. Cover in plastic wrap and again in foil. Transfer to a freezer-safe Ziploc bag. Freeze for up to 1 month. Thaw in the fridge overnight and bring closer to room temperature before serving.
More Dessert Bar Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Praline Crunch Bars
Ingredients
- 18 ounce roll refrigerated sugar cookie dough
- 1 cup toffee pieces , divided
- 1/2 cup finely chopped pecans
- 12 ounce package miniature semisweet chocolate chips
Instructions
- Let the cookie dough sit out while you preheat the oven to 350°F, so it can soften a bit.
- Line a 9×13 baking dish with parchment paper, leaving a slight overhang on the two longer sides for easier removal.
- Place cookie dough, 1/2 cup toffee pieces, and the tiny pecan pieces in a large resealable plastic bag and knead to combine until everything is incorporated.
- Press dough evenly into the bottom of the prepared pan.
- Bake for 12 to 15 minutes or until golden brown.
- Sprinkle the chocolate chips over the dough immediately after baking; let stand for about 5 minutes or until chocolate is softened, then using an offset spatula spread evenly over the bars. Sprinkle with the remaining 1/2 cup toffee pieces.
- Chill in the freezer for about 20-30 minutes or until the chocolate is set.
- Remove from pan onto a cutting board and using a sharp knife, cut into bars.
I made this to bring to the office for birthday treats. These were a hit!!! Love how easy and delicious they are. I’ve shared the recipe with many!
This is is the perfect take to someone you loves house!
I have a side by side fridge/freezer that won’t fit a sheet pan for chilling. What do you recommend to set the chocolate?
Hi Julie! Can you fit the 9×13 in your fridge? Not sure if it will set the same (and it will definitely take a lot longer than 30 minutes), but I would try that.
These were great and very easy! I followed the recipe and directions exactly but I had to bake the dough much longer than called for. Turned out perfectly, though.
couldn’t find the toffee pieces, so made my own by purchasing a couple SKOR bars and crushing them up. These were so incredibly easy and delicious!
Thanks…I never knew where to get toffee pieces .
..or even what they were..will go out tomorrow !!
These look so good! I LOVE your site and the set up. The recipes look yummy! I posted one of your recipes on Key Ingredient and, yes, I gave credit to you! Of course! Thanks for the effort you put into this!
I hosted a “fancy” party with finger appetizers and desserts, I made these in a mini muffin tin and serve in mini cupcake liners for the holidays.
I love 5 ingredient dessert recipes, and these look great. And I actually have some already made cookie dough in the fridge. Score!
That were AWESOME! I used Betty Crocker dough – not sure if it mattered.
Gawd! I don’t remember seeing these! Of course, I never look at the desserts because I rarely bake. HOWEVER, I will be making these soon. YUMSERS!
Where do you get the toffee?
Kathy, the toffee is available at Target and Walmart in the baking aisle with all the chocolate chips.
OMG AMY!!! Why??????? Yes, I printed the recipe ;)
Made them. Loved them. Get get enough of them. Dangerous!
That shortbread on the bottom, chocolate center, and toffee on top was a.ma.zing.!
Made them but cut them into smaller bars. They’re so good, but very rich. A little goes a long way.
It is torture to send a photo and recipe like this to those of stuck in a beige cubical for 10 hours. Soon as I’m freed today, I’m heading to a bakery. Or to your house.
These were bomb.
Agreed all around. My Raspberry Crumble I was going to make today, just got bumped for this. Amy, you should go into sales!
Now how am I supposed to get any work done when I’m daydreaming about these? Evil.