Nancys Decadent Heath Bar Cookies Food

HEATH COOKIE BARS

Steps:

• Preheat the oven to 350 degrees. Line a 9 x 13-inch baking dish with parchment paper and set aside.
• In a large bowl, beat together the softened butter, brown sugar, vanilla and egg yolks on low speed until smooth.
• Add the flour, salt and 1 cup Heath toffee bits and stir until just combined. The mixture will be thick and crumbly.
• Empty mixture into the prepared baking dish and press it out evenly using wet fingers. Bake for 25 minutes, until golden.
• Remove from the oven and immediately sprinkle chocolate chips over the top. Let sit for 5 minutes, then spread evenly using an offset spatula. Sprinkle with the remaining Heath toffee bits.
• Cool completely then refrigerate for 20 minutes to allow the chocolate to set up. Lift from the pan using the parchment paper onto a cutting board, then cut into squares and serve.

HEATH BAR COOKIES

Steps:

• Line the cookie sheets with parchment paper, silicone mat, or aluminum foil with the glossy side down.
• Whisk together the flour, salt, and baking soda in a small bowl. Set aside.
• In a large bowl, beat together the softened butter with granulated and brown sugars on medium heat for about 2-3 minutes, or until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla.
• Gradually add the dry ingredients to the butter mixture. Beat at a low speed just until combined. Gently mix in the chopped candy bits. Chill the dough for at least 30 minutes or overnight.
• Preheat the oven to 350 degrees Fahrenheit. Drop spoonfuls of the cookie dough onto lined cookie sheets, placing them 3 inches apart.
• Bake them for 10 to 11 minutes, or until the edges are slightly browned. The centers will still be soft and moist.
• Let the cookies cool on the cookie sheets for 2 to 3 minutes, then transfer onto a wire rack to cool completely. Enjoy with a glass of milk.

DECADENT CHOCOLATE CHIP BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter in a large bowl using an electric mixer until smooth. Add brown sugar and white sugar; mix until well blended. Add egg and vanilla extract and beat until smooth.
• Toss 2 cups plus 2 tablespoon flour, baking soda, and salt together using a fork in a small bowl. Add to the butter mixture in batches, mixing well after each addition. Fold in 1 3/4 cups chocolate chips. Spread batter into an ungreased 9x13-inch baking pan.
• Bake in the preheated oven until edges are golden, about 25 minutes. Spread remaining 3/4 cup chocolate chips on top. Return to the oven until chocolate chips are shiny, about 1 minute more. Remove from oven and spread melted chocolate over the top.

HEATH BAR COOKIES BY DEVONNA BANKS OF BUTTER BAKERY RECIPE BY TASTY

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!

NANCY'S DECADENT HEATH BAR® COOKIES

Steps:

• Preheat oven to 350°. Place length of foil on flat surface (or on cookie sheet, see "Optional:" in Introduction.) In large bowl, beat shortening, brown sugar, milk or cream, and vanilla on medium speed of electric mixer until well blended. Add egg. Beat well. Stir together flour, salt and baking soda. Gradually add dry ingredients to sugar mixture, beating at low speed, just until well mixed. Stir in chocolate, toffee chips (and nuts, if desired). Drop by rounded tablespoons 3" apart onto ungreased cookie sheet. (These cookies spread a bit more than regular chocolate chip cookies.) Bake 10-11 min, or until cookies are set. Cookies will appear soft and moist, and a little puffed-up, which will drop as they cool. Do not overbake. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. Store in tightly sealed container.

HEATH BAR CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate.
• In large bowl, beat cream cheese with sugar at medium speed until fluffy.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream and vanilla; blend until smooth.
• Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling.
• Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top.
• Refrigerate until chilled.

HEATH® BAR COOKIES

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.

DECADENT CHOCOLATE COOKIE BARS

Steps:

• CRUST:.
• Combine Flour,Sugar,Cocoa,and Butter. Use two knives or pastry blender.(pastry blender works best.) Mixture will be crumbley. Press firmly into a 13x9 pan. Bake at 350 for 15 minutes.
• FILLING:.
• In saucepan combine both pkgs of semi-sweet Choc Chips,Vanilla, Milk,and Nuts if using. Stir until well melted. Pour over prepared crust.
• TOPPING:.
• Sprinkle Milk Chocolate chips on top and press on to top of filling. Bake for 20 minutes. Cool at least 10 minutes(will be hard to wait after smelling this bake! Cut into bars and enjoy,I cut into very small bars,this is very rich,and ya might overdose yourself on CHOCOLATE! Enjoy, Sassycook.

HEATH BAR COOKIES

Steps:

• Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine toffee pieces and chopped walnuts. Set aside.
• Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
• Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).
• Preheat oven to 350°F On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!).
• Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.