Try this easy recipe for a chocolate-topped sweet dessert bar that’s studded with Heath bar toffee bits inside and out!
The Christmas countdown is on! Can you believe that Christmas will be here in less than two weeks?! There’s a lot to pack into these last few weeks before our family gathers together—shopping for stocking stuffers, wrapping gifts, and planning menus. However, for the first time in several years, I’m feeling pretty accomplished with my Christmas preparations. Most of the shopping is done and our house is decorated, so now I can focus on stocking the fridge and baking cookies! This year, I’m adding these delicious Heath Bar Blondies, a chocolate-topped sweet dessert bar studded with Heath Bar toffee bits inside and out, to my cookie swap menu.
Like most families, we have our favorite traditional shaped and cut-out cookies, but I also like baking bar cookies, and I especially love today’s easy recipe. The cookie base is a rich, dense blondie with Heath Bar toffee chips in the batter. After baking, simply sprinkle semi-sweet chocolate chips on the warm cookie bars and then spread to frost the top and sprinkle with more Heath Bar toffee bits. To make cutting the bars easy, chill in the fridge for 20 minutes.
I love how festive and warm our house feels after all the Christmas decorations go up! Two years ago, a helpful floral designer at The Great Christmas Shop gave me a few pointers on how to start build the tree topper with springs of berries, sparkly greenery, burlap poinsettias and ribbon. Even so, I had to search for last year’s photos to remind me exactly how to do it! Every year I add a little more to fill in the tree. Last year it was gold twig-like balls from Pier One and this year I added classic red and gold glass ornaments.
Now, I’m ready to focus on my baking and menu planning so that when the kids get home we can focus on enjoying being together and celebrating the greatest gift of all—Jesus.
More delicious cookie bar recipes!
Cookie bars are great dessert options for parties and picnics because they are easy to transport, but most importantly they’re always popular and tasty, too!
- German Chocolate Pecan Pie Bars
- Chocolate Peanut Butter Cheesecake Squares
- Pumpkin Cheesecake Brownies
- Malted Mousse Brownies
- Rosemary and Sea Salt White Chocolate Shortbread
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- 1 cup butter, softened
- 1 cup brown sugar, firmly packed
- 1 teaspoon vanilla
- 2 egg yolks
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 8 oz. pkg. Heath milk chocolate toffee bits, divided
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Line a 9 x 13-inch baking dish with parchment paper; set aside.
- In a large bowl, beat together 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. Remove from oven and immediately sprinkle chocolate chips over the top. Let sit for 5 minutes, then spread evenly over the top and 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. Store leftovers tightly covered for up to a week.
Original recipe by Cinnamon Spice & Everything Nice
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Amount Per Serving: Calories: 227 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 41mg Sodium: 117mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 2g