1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter, melted
1 egg, slightly beaten
14 oz can sweetened condensed milk
1 tsp instant coffee granules
11.5 oz bag milk chocolate chips (2 cups)
8 oz bag toffee bits (1 1/2 cups)
1 cup chopped pecans
1. Heat oven to 350. In a large bowl, stir cookie mix, butter and egg until soft dough forms. Spread in bottom of ungreased 13×9″ pan. Bake 12-15 minutes or until light golden brown.
2. Meanwhile, in small microwavable bowl, microwave condensed milk uncovered on high for 1 minute. Stir in coffee granules until mostly dissolved; set aside.
3. Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle condensed milk mixture evenly over pecans.
4. Bake 23-27 minutes or until top id golden brown and bubbly in center. Cool completely, about 2 hours. Cut into 9 rows by 4 rows. Store covered at room temperature.