Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

Refrigerated sugar cookie dough forms the flaky crust of these fabulous and fast chocolate praline bars.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
15 mins
bake:
12 mins
chill:
10 mins
total:
37 mins
Servings:
28
Yield:
28 bars
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Place cookie dough, the 1/2 cup toffee bits, and the pecans in a large resealable plastic bag and knead to combine.

    Advertisement
  • Press dough evenly onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 12 to 15 minutes or until golden.

  • Immediately sprinkle baked layer with chocolate pieces. Let stand for 5 to 10 minutes or until softened, then spread evenly over layer. Sprinkle with the 1/3 cup toffee bits. Chill for 10 to 15 minutes or until chocolate is set. Cut into bars.

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition Facts

184 calories; fat 10g; cholesterol 7mg; saturated fat 4g; carbohydrates 22g; mono fat 3g; poly fat 1g; sugars 16g; protein 2g; vitamin a 7.3IU; niacin equivalents 0.4mg; folate 11mcg; sodium 77mg; potassium 33mg; calcium 3mg; iron 0.7mg.
Advertisement