Heath Bars Recipes

Steps:

• In a large bowl, stir together the granulated and brown sugars, melted butter, and salt.
• Stir in the eggs until completely incorporated. Add the vanilla and stir to combine.
• Add the flour and baking soda and stir until there are no lumps or white streaks.
• Remove the Heath bars from the freezer and smack on the counter to break into pieces. Add to the cookie dough and fold to incorporate.
• Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (or freeze for up to 3 months).
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Scoop the chilled cookie dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 11-13 minutes, or until the edges just start to brown. Let the cookies cool on the baking sheets for about 10 minutes.
• Enjoy!

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
• Whisk flour, salt, and baking soda in small bowl to blend. Using electric mixer, beat sugar, eggs, and vanilla in large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour mixture. Fold in walnuts. Transfer to pan.
• Bake brownies until puffed and tester inserted into center comes out with a few moist crumbs attached, about 28 minutes. Sprinkle brownies evenly with chopped toffee bars. Cool in pan on rack. (Brownies can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.

Steps:

• Mix sugar, butter, and 1/2 cup nuts in a medium iron skillet and stir constantly over medium-low heat.
• Mixture will become light brown, smell caramelized, and spoon tracks will show as you stir.
• Cook until it reaches the hard crack stage when dropped in cold water (300 degrees on a candy thermometer).
• Pour mixture on a cookie sheet with sides.
• Unwrap Hershey's Bars and place on hot candy - then spread it all over as it melts a bit.
• Sprinkle with remaining pecans. Let cool completely then break into pieces.
• Store covered at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar with an electric mixer in a large bowl until creamy. Beat egg and vanilla extract into the butter mixture.
• Sift flour, baking soda, and salt together in a separate bowl; stir into the butter mixture. Fold chopped candy bars into the mixture. Drop batter by the teaspoonful onto prepared baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.

Steps:

• 1. Line a jelly roll pan with aluminum foil. Place crackers in a solid cover with crackers touching. Melt butter and brown sugar; bring to a boil for 3 minutes, stirring constantly so it doesn't scorch. Slowly pour over crackers, spreading quickly to cover all. Bake for 5 minutes in oven at 400F. Watch carefully to avoid burning! Remove from oven and cool for about 5 minutes. Pour chocolate chips over top spreading as evenly as possible. Let them melt and then spread with a spatula. I use sprinkles or colored sugar to decorate. Score with pizza cutter, place in refrigerator until completely cooled. Remove from foil and break into pieces to serve.
• 2. Note: Be very careful not to get the butter/sugar mixture on your skin. It is very sticky and will adhere to your skin and burn!

Steps:

• 1. Preheat over to 400 degrees.
• 2. Line baking sheet with side with foil.
• 3. Lay saltines, salt side up on foil.
• 4. In sauce pan, bring butter and brown sugar to a boil. Boil until thickened (candied).
• 5. Pour butter/sugar mixture over saltines. Spread with rubber spatula to cover all saltines.
• 6. Bake for 10 minutes. Remove from oven and immediately sprinkle with chocolate chips. Let soften for a couple of minutes, then spread chocolate with rubber spatula to cover all.
• 7. Sprinkle with nuts.
• 8. Let cool until chocolate is completely set. Break into pieces. Store at room temperature in covered container.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat butter well and blend in sugar, egg yolk and vanilla.
• Mix in flour, 2/3 cup HEATH bars and nuts by hand.
• Press into ungreased 10 x 15 inch cookie sheet.
• Bake 18- 20 minutes or until browned.
• Immediately sprinkle remaining HEATH bars evenly over top.
• Cool slighty and cut into bars while still warm.