Nancys Decadent Heath Bar Cookies Recipes

HEATH® BAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar with an electric mixer in a large bowl until creamy. Beat egg and vanilla extract into the butter mixture.
• Sift flour, baking soda, and salt together in a separate bowl; stir into the butter mixture. Fold chopped candy bars into the mixture. Drop batter by the teaspoonful onto prepared baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.

HEATH BAR COOKIES

Steps:

• Line the cookie sheets with parchment paper, silicone mat, or aluminum foil with the glossy side down.
• Whisk together the flour, salt, and baking soda in a small bowl. Set aside.
• In a large bowl, beat together the softened butter with granulated and brown sugars on medium heat for about 2-3 minutes, or until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla.
• Gradually add the dry ingredients to the butter mixture. Beat at a low speed just until combined. Gently mix in the chopped candy bits. Chill the dough for at least 30 minutes or overnight.
• Preheat the oven to 350 degrees Fahrenheit. Drop spoonfuls of the cookie dough onto lined cookie sheets, placing them 3 inches apart.
• Bake them for 10 to 11 minutes, or until the edges are slightly browned. The centers will still be soft and moist.
• Let the cookies cool on the cookie sheets for 2 to 3 minutes, then transfer onto a wire rack to cool completely. Enjoy with a glass of milk.

DECADENT CHOCOLATE CHIP BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter in a large bowl using an electric mixer until smooth. Add brown sugar and white sugar; mix until well blended. Add egg and vanilla extract and beat until smooth.
• Toss 2 cups plus 2 tablespoon flour, baking soda, and salt together using a fork in a small bowl. Add to the butter mixture in batches, mixing well after each addition. Fold in 1 3/4 cups chocolate chips. Spread batter into an ungreased 9x13-inch baking pan.
• Bake in the preheated oven until edges are golden, about 25 minutes. Spread remaining 3/4 cup chocolate chips on top. Return to the oven until chocolate chips are shiny, about 1 minute more. Remove from oven and spread melted chocolate over the top.

NANCY'S DECADENT HEATH BAR® COOKIES

Steps:

• Preheat oven to 350°. Place length of foil on flat surface (or on cookie sheet, see "Optional:" in Introduction.) In large bowl, beat shortening, brown sugar, milk or cream, and vanilla on medium speed of electric mixer until well blended. Add egg. Beat well. Stir together flour, salt and baking soda. Gradually add dry ingredients to sugar mixture, beating at low speed, just until well mixed. Stir in chocolate, toffee chips (and nuts, if desired). Drop by rounded tablespoons 3" apart onto ungreased cookie sheet. (These cookies spread a bit more than regular chocolate chip cookies.) Bake 10-11 min, or until cookies are set. Cookies will appear soft and moist, and a little puffed-up, which will drop as they cool. Do not overbake. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. Store in tightly sealed container.

NANCY'S PRAYER BARS

Steps:

• For the first layer:.
• Melt butter and cocoa together over hot water(double boiler) or in a saucepan over very low heat.
• Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat.
• Set aside.
• Mix nuts,crumbs and coconut if desired and add to first mixture.
• Mix well and press into a 13x9 pan.
• Chill for about 30 minutes.
• For the second layer:.
• Melt butter, cream and vanilla.
• Add pudding mix and cook for one minute, stirring constantly.
• Remove from heat and add powdered sugar.
• Blend and spread over first layer.
• For the third layer:.
• Melt Hershey's Chocolate Bar and spread carefully over the top.
• Chill for 30 minutes.
• Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling.
• Store in refrigerator until ready to serve.Makes approx 60 bars.
• *****Cook time is actually chilling time****.