Marges Heath Bars 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.

TOFFEE CARAMEL MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9 x 13-inch pan with nonstick foil or grease well with nonstick cooking spray. Set aside.
• Mix the melted butter and graham cracker crumbs until well combined. Pat into the bottom of the prepared baking pan.
• Sprinkle the crust with the caramel chips, chocolate chips, and Heath bar bits. Pour the sweetened condensed milk over the top. Sprinkle with pecans.
• Bake for 25 minutes. Remove from oven to a wire rack to cool. Chill to cut, but serve at room temperature.

HEATH BARS

Steps:

• Line an 11x7-inch pan with well-greased wax or parchment paper. Set aside.
• Melt the butter on low in a heavy saucepan. Stir in the sugar, syrup and water. Stirring constantly, use a candy thermometer and cook until the mixture reaches 305 degrees F.
• Pour the hot candy onto the prepared pan. Spread the mixture to the edges. Allow to sit until the mixture is stable but still hot. Spread the melted chocolate chips over the top. Sprinkle nuts over the top of the chocolate and gently press in.
• Allow the candy to cool and harden. Break into pieces and store in an airtight container.

MARGE'S HEATH BARS

Steps:

• 1. Oven: 350 degrees Butter a cookie sheet.
• 2. Lay Keebler's Club original butter crackers over the bottom of a cookie sheet. Cover the bottom completely.
• 3. Combine in a pan, the butter and brown sugar. Bring to a boil and boil for 3 minutes.
• 4. Spread this mixture over the crackers in the cookie sheet.
• 5. Place sheet in a preheated oven for 5 minutes. Remove from oven.
• 6. Mix together the chocolate and butterscotch chips and sprinkle over top of butter crackers. (I always add a few more chips)
• 7. Return to oven for a few minutes for the chips to get glossy. The butterscotch chips take a little longer to melt than the chocolate chips.
• 8. Remove cookie sheet from oven and spread the melted chips to cover the top. Cut into bars while warm. Refrigerate.
• 9. Remove from cookie sheet when cold.

HEATH BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat butter well and blend in sugar, egg yolk and vanilla.
• Mix in flour, 2/3 cup HEATH bars and nuts by hand.
• Press into ungreased 10 x 15 inch cookie sheet.
• Bake 18- 20 minutes or until browned.
• Immediately sprinkle remaining HEATH bars evenly over top.
• Cool slighty and cut into bars while still warm.

HEATH BAR MERINGUE DESSERT

Steps:

• Chill the candy.
• Chill the bowl and beaters for the cream.
• Make 2 meringues.
• Beat 3 whites with 3/4 cup plus 2 T sugar for each one.
• Spread each meringue on waxed paper to make two 9" by 12" layers.
• Bake at 325 for 45 minutes.
• Remove paper and cool completely.
• Chop the bars to small bits.
• Beat the cream and vanilla.
• Make 2 layers.
• Place one meringue on serving tray.
• Spread half the whipped cream on top.
• Sprinkle half the candy on top of the cream.
• Repeat for second layer.
• Chill overnight.
• Cut into 16 pieces.