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.” Surprised? Don’t be. My love of sweets extends far beyond just pie. It’s a gift from my father. The gift that never stops giving. Thanks, Dad.
Considering my sweet tooth, you would think I bake all the time. But I rarely do. Mostly because I don’t have the time (or patience, for that matter) for dessert recipes – all the prep, multiple bowls, cooking, chilling, etc. And there’s virtually no room for error in baking. I need that room.
So given my love of sweets and my desire for quick, you can imagine my excitement when I noticed this recipe that requires minimal ingredients and effort. Guess where I found it? Yep. Better Homes and Gardens 5 Ingredient Recipes. I skipped to the end of the magazine to see what the dessert section had to say for itself. (Very bad idea.)
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.
The only thing they missed on was the chilling time. They said 10-15 minutes in the refrigerator, but the chocolate wasn’t even close to being set. I placed them in the freezer for 20 minutes and that did the trick.
Praline Crunch Bars
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
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 13×9-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.