Instructions: Substitute 1 tsp. vanilla for ginger; stir in 1 cup coarsely chopped pecans, three 1.4 oz chocolate covered toffee bars (coarsely chopped)

into dough. Press into 9" pan. Bake at 350 for 25-30 minutes until wooden pick comes out clean. Cool in pan on rack. Cut into 4
* 2" bars. Decorate with white & semisweet chocolate curls; dust with confectioners sugar.

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