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.
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.
or 
. Spread to the edges until completely smooth.
Heath Bar Sheet Cookies
Ingredients
- 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.
Instructions
- 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.
I made these today. I baked them for the 15 minutes but the dough was still quite soft so I baked for a few more minutes. Not sure how they were supposed to be, I took them out and added the chips and Heath Bar bits. Cooked completely. When I went to cut them, the dough part still seemed undercooked. Are they supposed to be soft and gooey on the bottom?
They are a softer cookie. I know there are different preferences there, so I hope that wasn’t a turn off and that you were able to enjoy them. Thanks!
[…] 3. Heath Bar Cookies […]
I had the same problem as previous person. (My Wolf oven has been calibrated). 325 for 15 mins still had gooey dough so I gave it another 3 mins. Still WAY too soft so I have to toss. The dough, after being refrigerated, is just raw. I think it either needs a higher temp or much, much more time. Bummer. I planned to mail these today for a Mother’s Day gift package.
I’m so sorry it didn’t work out for you. I just haven’t had the same problems. My mom’s been making them for years. I wonder if trying a higher temp is the answer. Thanks for your feedback. I feel bad you had to toss them.
I made these today and baked the cookie layer at least 30 minutes. The bars were wonderful. I would definitely make them again. They won’t last long at our house.
Thanks so much for the great review. Taking the time to leave a review is super helpful for others who are considering recipes. I appreciate it.
Are you meaning to do 1 stick of butter and not 1 cup of butter? Tried the recipe with 1 cup of butter and the dough turned out wayyyy too soft to even do anything with. Just wanted to clarify. Will try again though (:
Hello! I’m so sorry you had issues. I went back to watch my video to make sure it was 1 cup. That’s what I had remembered from my own baking, but I did want to make sure. Yes, it is 1 cup. It is a soft crust. I’m wondering if it was softened too much. That can have an impact. I normally either leave my butter on the counter to reach room temperature or put it in the microwave at 50% power for about 20 seconds. Hope that helps.