<human>: Goal: can I make praline bars at home?

Which of the following methods is more reasonable for accomplishing this goal?

OPTIONS:
- 1 16 1/2 - ounce roll refrigerated sugar cookie dough    1/2 cup almond toffee bits    1/2 cup finely chopped pecans    1 12 - ounce package miniature semisweet chocolate pieces    1/3 cup almond toffee bits    directions    Preheat oven to 350 degrees F. Place cookie dough, the 1/2 cup toffee bits, and the pecans in a large resealable plastic bag and knead to combine.    Press dough evenly onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 12 to 15 minutes or until golden.    Immediately sprinkle baked layer with chocolate pieces. Let stand for 5 to 10 minutes or until softened, then spread evenly over layer. Sprinkle with the 1/3 cup toffee bits. Chill for 10 to 15 minutes or until chocolate is set. Cut into bars.
- 1 16 1/2 - ounce roll refrigerated sugar cookie dough    1/2 cup almond coffee beans    1/2 cup finely chopped pecans    1 12 - ounce package miniature semisweet chocolate pieces    1/3 cup almond toffee bits    directions    Preheat oven to 350 degrees F. Place cookie dough, the 1/2 cup toffee bits, and the pecans in a large resealable plastic bag and knead to combine.    Press dough evenly onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 12 to 15 minutes or until golden.    Immediately sprinkle baked layer with chocolate pieces. Let stand for 5 to 10 minutes or until softened, then spread evenly over layer. Sprinkle with the 1/3 cup toffee bits. Chill for 10 to 15 minutes or until chocolate is set. Cut into bars.
<bot>: 1 16 1/2 - ounce roll refrigerated sugar cookie dough    1/2 cup almond toffee bits    1/2 cup finely chopped pecans    1 12 - ounce package miniature semisweet chocolate pieces    1/3 cup almond toffee bits    directions    Preheat oven to 350 degrees F. Place cookie dough, the 1/2 cup toffee bits, and the pecans in a large resealable plastic bag and knead to combine.    Press dough evenly onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 12 to 15 minutes or until golden.    Immediately sprinkle baked layer with chocolate pieces. Let stand for 5 to 10 minutes or until softened, then spread evenly over layer. Sprinkle with the 1/3 cup toffee bits. Chill for 10 to 15 minutes or until chocolate is set. Cut into bars.