Ingredients

1 (18 ounce) roll refrigerated sugar cookie dough

1 1/2 cups semisweet chips

1 (14 ounce) can sweetened condensed milk

1 1/2 Tblsp

orange liqueur

1/2 cup chopped nuts

water

1/2 cup white chocolate chips

1 Tblsp vegetable oil

Preparation

  1. Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray. Cut dough into 1/4" thick slices and arrange to cover bottom of pan. Use floured fingers to press dough to form a crust covering pan bottom. Bake 20 minutes until deep golden and puffed. Let cool completely in pan.
  2. In a medium saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring until smooth. Remove from heat; stir in liqueur. Spread over crust. Sprinkle with nuts.
  3. In a heatproof bowl set over a pan of simmering water, melt white chocolate chips with vegetable oil. Stir until smooth. Drizzle from a spoon over nuts.
  4. Refrigerate for at least 2 hours. Cut into 36 bars. Store in refrigerator.