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Praline Crunch Bars

Praline Crunch Bars

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  • Makes: 28 servings
  • Yield: 28 bars
  • Prep 15 mins
  • Bake 12 mins
  • Chill 10 mins

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Refrigerated sugar cookie dough makes preparing this quick dessert recipe a breeze. Toffee bits, chopped pecans and semisweet chocolate pieces transform the cookie dough into a delicious layered bar cookie with just 15 minutes of prep time.

Ingredients

  • 1 16 1/2 - ounce roll refrigerated sugar cookie dough
  • 1/2 cup almond toffee bits
  • 1/2 cup finely chopped pecans
  • 1 12 - ounce package miniature semisweet chocolate pieces
  • 1/3 cup almond toffee bits

Directions

  1. Preheat oven to 350 degrees F. Place cookie dough, the 1/2 cup toffee bits, and the pecans in a large resealable plastic bag and knead to combine.
  2. Press dough evenly onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 12 to 15 minutes or until golden.
  3. 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.

Storage

  • 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

(Praline Crunch Bars)

Servings Per Recipe 28, Trans fatty acid (g) 0, Niacin (mg) 0, sat. fat (g) 4, Thiamin (mg) 0, Fat, total (g) 10, Riboflavin (mg) 0, chol. (mg) 7, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, sodium (mg) 77, fiber (g) 0, carb. (g) 22, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 3, Folate (µg) 11, iron (mg) 1, vit. A (IU) 7, cal. (kcal) 184, vit. C (mg) 0, sugar (g) 16, Potassium (mg) 33, pro. (g) 2, calcium (mg) 3

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