Heath Bar Blondies Recipes

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 BLONDIES

Steps:

• Preheat oven to 350 degrees F and prepare a 13x9 pan by lightly spraying with cooking spray. Cream butter and brown sugar together on medium speed until pale and fluffy. Beat in the egg and vanilla until combined. Add flour, baking soda and salt and beat just until combined. Fold in Heath bits and chocolate chips. Spread batter into prepared pan and carefully press dough evenly into pan. Bake for 15 minutes, or until edges are golden and a toothpick comes out with a few crumbs attached. Place pan on a wire rack to cool completely. To aid in cutting, you can place in the fridge for 15 minutes before cutting.

PEANUT BUTTER HEATH BAR BLONDIES

Steps:

• Grease and flour a 18 x 12 inch jelly roll pan.
• In a large mixing bowl, cream together the butter and peanut butter until fluffy.
• Add in the sugar and beat until smooth.
• Add in the eggs and vanilla; mix until well combined.
• Add in the flour and beat until well mixed.
• Evenly spread the batter into the jelly roll pan.
• Bake at 325 degrees for 25-30 minutes or until a pick comes out with moist crumbs attached.
• Let cool to room temperature.
• In a saucepan, melt the peanut butter chips and cream over medium heat, stirring until smooth.
• Drizzle the mixture over the cooled blondies.
• Sprinkle the chopped Heath bars and peanuts on top.
• Let cool to room temperature before slicing and serving.