Catch-All Bars

1. Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.

2. Prepare Basic Cookie Dough as directed. Press three-fourths of the dough evenly onto the bottom of the prepared baking pan. Bake in the preheated oven about 10 minutes or until crust is lightly browned.

3. In a large bowl, combine chocolate pieces, toffee bars, sweetened condensed milk, coconut, and pecans. Spread mixture evenly over the baked crust. Crumble the remaining one-fourth of the dough evenly over the top.

4. Bake about 20 minutes more or until crumbled topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift cookies out of pan. Cut into bars. Makes 24 bars.

To Store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Basic Cookie Dough Recipe: In a large bowl, combine 1/4 c. butter (softened), 1/4 c. shortening, and 2 ounces cream cheese (softened). Beat with an electric mixer on medium to high speed for 30 seconds. Add 1 c. brown sugar, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg. Beat until combined, scraping bowl occasionally. Beat in 1 egg and 2 tsp. vanilla until combined. Beat in as much of the 2-1/2 c. all-purpose flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Makes about 2-3/4 cups dough.