HEATH TOFFEE BITS RECIPES BARS RECIPES

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HEATH TOFFEE PECAN BARS – CAN'T STAY OUT OF THE KITCHEN



Heath Toffee Pecan Bars – Can't Stay Out of the Kitchen image

Heath Toffee Pecan Bars are the ultimate for a crunchy, chewy dessert. These scrumptious cookies are filled with Heath English Toffee Bits and pecans. They are marvelous to the taste buds, yet not all that difficult to make. Excellent dessert for potlucks, tailgating parties, summer holidays or family reunions. If you enjoy toffee flavored desserts, you'll love this one.

Provided by Teresa

Categories     Cookies, Brownies and Bars    Dessert

Prep Time 10 minutes

Cook Time 30 minutes

Yield 48

Number Of Ingredients 11

1 1/2 cups unsalted butter (softened (3 sticks) )
1 1/2 cups brown sugar (firmly packed)
3/4 cup granulated sugar
3 large eggs
2 tsp. vanilla extract
4 cups UNBLEACHED all-purpose flour ((bleached flour toughens baked goods))
1 1/2 tsp. baking soda
1 tsp. sea salt
2 cups sweetened coconut
8 oz. bag Heath English toffee bits ((see note below))
3 cups coarsely chopped pecans

Steps:

  • Preheat oven to 350°.
  • Grease or spray a large 15-1/2"x20” cookie sheet with cooking spray.
  • In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
  • Beat at medium speed with an electric mixer until fluffy.
  • Stir in flour, Heath English Toffee Bits, coconut and pecans with wooden spoon until combined.
  • Spread mixture into cookie sheet and pat down firmly.
  • Bake at 350° for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
  • Cool completely before cutting into bars.

Nutrition Facts : ServingSize 1 serving, Calories 225 kcal, FatContent 14 g, SaturatedFatContent 6 g, UnsaturatedFatContent 0.14 g, CarbohydrateContent 23 g, SugarContent 15 g, FiberContent 1 g, ProteinContent 2 g, CholesterolContent 30 mg, SodiumContent 125 mg

HEATH BAR COOKIES RECIPE - FOOD.COM



Heath Bar Cookies Recipe - Food.com image

A perfect recipe for anybody who likes toffee. The cookies have a wonderful crisp texture and overall toffee flavor while the chunks of toffee in the cookie itself are to die for. Skor bars work just as well, though I suggest using whole bars and crushing them over the bagged toffee bits since the chocolate makes a big difference. When you crush them up try to leave pieces of all different sizes, from crumbs to a few really big chunks and lots of in-betweens. These cookies also do well with 1/2 cup walnuts, chopped and added with the toffee.

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 6 dozen, 12 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 teaspoon vanilla
1 1/2 cups chopped toffee pieces (eight 1.4 ounce bars)
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs

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.

Nutrition Facts : Calories 340.1, FatContent 16.4, SaturatedFatContent 10, CholesterolContent 71.7, SodiumContent 313.4, CarbohydrateContent 45, FiberContent 0.7, SugarContent 25.1, ProteinContent 3.9

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