details
- Makes 20 bars
- Prep time: 5 minutes
- Total time: 45 minutes
- 1 (18 ounce) roll refrigerated sugar cookie dough
- 1/2 cup toffee pieces
- 1/2 cup finely chopped pecans
- 1 (12 ounce) package miniature semisweet chocolate chips
- 1/3 cup toffee pieces
directions
Preheat oven to 350°F.
Place cookie dough, the 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 an ungreased 13x9-in baking pan.
Bake for 12 to 15 minutes or until golden brown. Sprinkle with chocolate pieces immediately after baking; let stand for about 5 minutes or until chocolate is softened, then spread evenly over the bars. Sprinkle with the 1/3 cup toffee pieces.
Chill in the freezer for about 20 minutes (or more) to set chocolate. Remove from pan onto a cutting board and cut into bars.
Note: to store, cover and chill for up to 3 days or freeze for up to 1 month.