Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/4
cup all-purpose flour
1
cup toffee bits
3/4
cup chopped pecans, toasted
1
cup semisweet chocolate chips
Preparation
Heat oven to 350°F. Spray large cookie sheet with cooking spray.
In large bowl, break up cookie dough. Add flour, 3/4 cup of the toffee bits and 1/2 cup of the pecans; mix with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Place on cookie sheet; press or roll into 12x10-inch rectangle.
Bake 20 to 25 minutes or until deep golden brown and crisp. Immediately sprinkle chocolate chips on top. Bake 1 minute; spread melted chips evenly over cookie. Sprinkle with remaining 1/4 cup toffee bits and 1/4 cup pecans; press into chocolate. Cool completely, about 30 minutes. Refrigerate about 10 minutes or until chocolate is set. Break into pieces. Store in airtight container.
