These Heath Bar Sheet Cookies were discovered the other day as I was hanging out at my parent’s house. There was one left. Sitting there. Lonely on the plate. Needing someone to devour it. Well, being the self-controlled person I am, I cut off a small piece…and then I ate the whole thing. So much for self control. Oh – my – goodness. So good! My mom said, “They’re so easy to make.” I was sold. Here are some of my other favorite cookies. I know this new recipe will be added to my short list.
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This recipe was given to my mom from one of her friends. She has apparently had this in her repertoire for years, not knowing if she adapted it, made it up or got it from someone else. I searched the web trying to make sure it wasn’t already out there. I couldn’t find it, but I knew it was one of those recipes people should know about. Therefore, you get the pleasure of having the recipe available to you. I did find things similar, but not this particular recipe. The similar recipes are called “Toffee Bars.”
The day I made these cookies at home, I had cookies for lunch – and an apple – I did have an apple. Did I mention that they are amazing?
I have loved having my Kitchen Aid mixer for all of my baking pursuits. It makes it all such a breeze.
These cookies were so easy to make that I even made a quick YouTube tutorial.
Ingredients Needed to Make Heath Bar Sheet Cookies
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1 cup flour
- bag of semi-sweet chocolate chips
- 3 Heath Bars or Skor Bars (equivalent to 3/4-1 cup) – You can buy Heath Bar Bits already crushed for baking.
How to Make Heath Bar Sheet Cookies
- Preheat oven to 325°.
- Cream first three ingredients together and then add flour. Combine completely.
- Spread mixture evenly onto a large jelly roll pan covered in parchment paper. Spread about 1/4″ thick.
- Bake 325° for 15 minutes.
- DO NOT allow to cool. The fact that the chocolate chips melt on top of the warm cookie is the coolest!
- Immediately, top evenly with the bag of chocolate chips.
- Once beginning to melt, spread with a spatula or icing spreading tool. Spread to the edges until completely smooth.
- Sprinkle immediately with crushed Heath or Skor bar.
- Allow to cool in refrigerator or on the counter until chocolate is firm but not completely hardened.
- Cut into squares or triangles with a knife.
- These can be served at any time or frozen for later consumption.