Chocolate toffee cookie bars
Mmmmm! These were heavenly! Thank you, Maria over at twopeasandtheirpod.com for this home-run! I made these as a goodbye for my coworker – he left our company for a great, new opportunity and I couldn’t be happier for him! I will miss him, though. So, I asked him what I could make – chocolate. And toffee? SCORE. He loves chocolate and toffee so these were a hit. Actually, the whole office loved them. Amazing. They do pack a big punch on the sweet side so be warned. They were great with my morning coffee.
As for throwing them together, it was rather easy. I’d say the hardest part was chopping up the Heath bars – toffee flying EVERYWHERE! So, be careful not to get some toffee in your eyes…and hair…and all over the floors and counters. Hah. Have fun and enjoy!
What you need:
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 stick (8 tablespoons) unsalted butter, melted and cooled
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 packages (1.4 ounces each) Heath bars, chopped
3/4 cup semi-sweet chocolate chips, chopped
What to do:
- Heat oven to 350°. Spray a 8 by 8-inch baking pan with cooking spray.
- In medium-sized bowl, sift together flour, baking soda, salt, nutmeg and cinnamon. In another medium-sized bowl, mix together melted butter and both sugars with a wooden spoon. Mix in egg and vanilla and almond extracts until blended. Add in flour mixture and stir until just combined. Stir in Heath bar pieces, and chocolate; batter will be dense. Scrape into baking pan, spreading evenly.
- Bake 25 minutes or until set. Ours baked for longer, maybe 30 minutes. Just watch them! They will look weird and bubble up, that is ok:) Transfer pan to a cooling rack; let cool for 30 minutes, then cut into bars.