Categories: Dessert

HEATH TOFFEE COOKIE BARS

HEATH TOFFEE COOKIE BARS – Delectable cookie bars loaded with milk chocolate toffee bits inside and out. Each and every bite is packed to the hilt, making it impossible to take even a tiny nibble without consuming a piece of toffee.

The sweet, dense bottom layer is speckled through with the crunchy candy bits and topped with a layer of chocolate followed by more toffee bits. If you have toffee lovers in your life then this was made just for them.

I never can keep secrets from you so I should let you know I have an entire case of Heath toffee bits in my possession right now. Blame it on the UPS man. He’s the one who dropped it off for me like I was running a bakery or something.

Toffee lovers stay tuned. . .

HEATH TOFFEE COOKIE BARS

Delectable dessert bars loaded with milk chocolate toffee bits inside and out. The sweet, dense bottom layer is speckled through with the crunchy candy bits and topped with a layer of chocolate followed by more toffee bits. If you have toffee lovers in your life then this was made just for them.

Prep Time 15

Cook Time 25

Total Time 40

Author Olivia

Ingredients

1 cup butter softened
1 cup packed brown sugar
1 teaspoon vanilla
2 egg yolks
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces Heath milk chocolate toffee bits divided
1 cup milk or semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper.
Add the butter, brown sugar, vanilla and egg yolks to a large bowl and beat on the lowest speed until smooth and combined.
Stir in the flour, salt and 1 cup of the toffee bits, the mixture will be very thick and crumbly.
Dump it into the pan and press it out evenly with wet fingers.
Bake 25 minutes. Remove from oven and sprinkle the chocolate chips over the top of the crust. Let them melt about 5 minutes then spread over the top with a rubber spatula.
Sprinkle the remaining toffee bits over the chocolate. Let cool completely then refrigerate about 20 minutes before cutting to help the chocolate set up.
Lift using the parchment paper to a cutting board and cut into squares with a large chef's knife. Store tightly covered up to a week.