Heath Bar Brownies Recipes

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.
• Stir butter and chocolate in a heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
• Whisk flour, salt and baking soda in a bowl to blend.
• Using electric mixer, beat sugar, eggs and vanilla in a large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour miture. Fold in pecans. Transfer to pan.
• Bake until puffed and a tester inserted into center comes out with a few moist crumbs attached, about 28 minutes.
• Sprinkle brownies with chopped toffee bars. Cool in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
• Whisk flour, salt, and baking soda in small bowl to blend. Using electric mixer, beat sugar, eggs, and vanilla in large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour mixture. Fold in walnuts. Transfer to pan.
• Bake brownies until puffed and tester inserted into center comes out with a few moist crumbs attached, about 28 minutes. Sprinkle brownies evenly with chopped toffee bars. Cool in pan on rack. (Brownies can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.

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.

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.