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Heath Candy Bar Cookies

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Submitted by [email protected]

Heath bar cookie bars with crushed toffee candy, pecans, and brown sugar in a streusel-topped batter baked in a pan. A chewy, butterscotch-flavored bar cookie with candy crunch.

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

60 min

These bar cookies use a clever split-batter technique. A brown sugar and butter mixture gets divided: most becomes the base batter with egg, milk, and vanilla, while a reserved cup gets mixed with crushed Heath bars and pecans to create a streusel topping that bakes into a crunchy, candy-studded crust.

Six Heath bars crushed into the topping is generous, and that’s exactly the right amount. The toffee chunks melt slightly during baking, creating pockets of buttery, caramelized candy throughout the crumble. The pecans toast alongside them and add a nutty crunch that holds up against the chewy base.

The base itself is soft and cake-like thanks to the milk and baking soda, giving you a contrast between the tender bottom layer and the crunchy candy-nut top.

Kitchen Tips

  • Crush the Heath bars while still in their wrappers by smacking them against a hard surface. This gives you irregular chunks instead of fine dust.
  • Press the streusel topping gently onto the batter. Don’t mix it in or you lose the distinct top layer.
  • Let the bars cool completely in the pan before cutting. The toffee is sticky when warm and will pull apart instead of slicing.
  • Use a sharp knife and wipe the blade between cuts. Toffee and chocolate stick to the blade and drag through subsequent slices.

Variations

  • Butterfinger version: Swap Heath bars for crushed Butterfinger candy bars and use peanuts instead of pecans.
  • Salted toffee: Sprinkle flaky sea salt over the streusel topping before baking for a sweet-salty finish.

Ingredients

2 473
CUPS ML BROWN SUGAR *
2 473
CUPS ML ALL-PURPOSE FLOUR
, sifted
½ 118
CUP ML BUTTER
or margarine, softened
1 1
LARGE EACH EGG
½ 2.5
TEASPOON ML SALT
1 237
CUP ML MILK
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML VANILLA EXTRACT
6 6
EACH EACH CHOCOLATE BAR
heath
½ 118
CUP ML PECANS
chopped

Directions

Blend together brown sugar, flour and butter.

Reserve 1 cup of mixture.

Add to the remaining flour mixture, egg, salt, milk, soda and vanilla.

Crush Heath candy bars and add pecans.

Mix with reserved flour mixture.

Sprinkle over the batter in the pan.

Bake 35 to 40 minutes at 350℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 302 55% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 233mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 1%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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