A tasty twist on a traditional treat. A friend passed on the recipe she had found online. I tweaked it to fit what I had in the pantry. The original recipe called for chopped Heath bars instead of the toffee bits and mini chocolate chips.

Ingredients

36 serv.

cup real butter, at room temperature↗1 cup
sugar↗5 tablespoons
vanilla↗2 teaspoons
water↗1 tablespoon
salt↗1⁄4 teaspoon
flour↗2 cups
finely chopped pecans2 cups
toffee pieces↗3 ounces
mini chocolate chips↗3 ounces
powdered sugar, for rolling cookies↗

Step-by-step instructions

1
Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
2
Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
3
Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
4
Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.

Source: food.com

Original recipe ↗

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