Heath Bar Shortbread Cookies drizzled with Chocolate are a re-creation of my favorite childhood candy bar in cookie form and they are absolutely delicious!
Can you hear that sigh…that huge exhale of relief? I’ve decided that this year I have to be more cognizant of MY priorities and that might include saying no to some interesting but otherwise way too time consuming projects for the blog.
This week my only priority was getting these Heath Bar Shortbread Cookies made so that I could share them with you again! First time on the blog was ten years ago; not just new photos but such a great cookie that few knew of!
Beginning with societal changes last year, I won’t be heading to events that someone hopes I cover in exchange for an entry ticket or a free drink. Sometimes they were fun but not as much fun as meeting my own friends and buying my own drink or even better; having someone come over and let me make something special for them. And I don’t have to write a post afterwards either!
I’m officially taking a leave of absence from a baking group too; I just don’t have enough hours in the day to get it all done and I have some things of my own I want to start. A Cocktail Club. More salads and light dishes. Always posts that are near and dear to my heart about food that I love or that I’m curious enough about to try myself.
My dear friend Jane came over Thursday for just such a visit. She stopped at a favorite Thai restaurant and we both were craving their Panang Red Curry; and I’m again inspired to make it in my kitchen, I’ve already put the panang red curry paste and kaffir lime leaves on my grocery list.
Still; one obligation that I hope to not miss is this one…when I bake with friends. Friends this year will include three kids I have watched grow from 5 years of age to now beginning their teen years and they all enjoy baking. A cookie like this is an easy one too; easy to make, even easier to eat!
If I’m perfectly honest, this post should not be happening at all. I was feeling pretty sure of myself after two vaccinations that were easy peasy and then was awfully self assured when I stepped up for that booster. Ahem, big mistake! I am not complaining, simply sharing but…yeah I had like the 24 hour flu! I also had a wonderful new bed so…can’t complain too much, it kept me cozy and comfy during that short period of duress.
Thankfully another day of simply feeling tired and I’m back on my feet, albeit a bit slower and a bit behind with my schedule. Bad timing for me, I have so much I want to cook, instant pot, and bake. These Heath Bar Shortbread Cookies were first on my list.
If I’m honest? When I didn’t feel good I wanted two things. Soup and cookies. I had soup in the freezer but the cookies I had to make and I’ve been pondering redoing this recipe for a bit. Not necessarily Christmas cookies that would fill stories of ‘things one makes every year’ but now that I’ve made them again I’m reminded that these Heath Bar Shortbread Cookies might become just that.
They embody not only a great shortbread cookie but also the flavors of my favorite candy bar; the Heath Bar. I believe that the first cavity I ever got when I was little must have had ‘Heath Bar’ attributed to it. They are basically a shortbread cookie with Heath Bits ‘O Brickle in them; yes, toffee candy!
It’s been a long term love affair for me and anything Heath, and these cookies were the perfect vehicle for those flavors of toffee and milk chocolate. An easy and delicious cookie filled with Heath Brickle Bits and then drizzled with some melted milk chocolate. I will blame the fever on the fact that I ate so many of the first batch I cooked that I had to bake more in order to get photos.
They are that good…you know, the ‘I think I’ll just have one more’ type of good but then you keep saying that same thing over and over until they are all gone good? OK, I gave one plateful to my neighbors next door but that is no excuse; I still found a way to eat more than I should. But I felt better, that’s what counts, right?
Was it coincidence or is there truth in the fact that I felt better after indulging. I think it was the cookies. Next time? Forget gargling with salt water…I’m eating some more Heath Bar Shortbread Cookies…the doctor has ordered!
PIN IT! ‘Heath Bar Shortbread Cookies’
- 2 1/4 cups 10 1/8 ounces unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 12 tablespoons 6 ounces unsalted butter, softened
- 1 cup 7 ounces granulated sugar
- 1 large egg, at room temperature
- 1/2 cup Heath 'Bits 'O Brickle'
- 1 teaspoon pure vanilla extract
For the Chocolate Drizzle
- 1/2 cup 4 oz milk chocolate chips
- 3 Tbsp half and half
- To make the dough
- In a medium mixing bowl, whisk the flour, baking powder and salt until well blended.
- Put the butter and sugar in a large bowl and beat with an electric mixer fitted with the paddle attachment until smooth and creamy, about 3 minutes.
- Add the egg, Heath bits and vanilla to the sugar mixture and beat on medium until blended, about 1 minute. Add the flour mixture and beat on low speed until the dough begins to form moist clumps, about 1 minute.
- Dump the dough onto a large piece of plastic wrap. Using the plastic as a guide, gently knead into a smooth dough. Shape into a 18-inch-long, rectangular log. Cut into two pieces and wrap each well in plastic wrap.
- Refrigerate until chilled and very firm, about 4 hours.
- To bake the cookies
- Position an oven rack in the center of the oven, and heat the oven to 350°F. Line two (or more if you have them) cookie sheets with parchment or nonstick baking liners.
- Using a thin-bladed knife, cut the dough into slices between 1/8 and 1/4 inch thick
- Arrange the slices about 1 inch apart on the prepared sheets. Bake, one sheet at a time, until the tops look dry and the edges are golden brown, 11 to 13 minutes.
- Move the sheet to a cooling rack and let the cookies sit for 5 minutes and then transfer them to a cooling rack and cool completely. Repeat with the remaining dough using cookie sheets that are completely cold.
- To drizzle the cookies
- In a small microwave-safe bowl, microwave the milk chocolate chips on high for 20 seconds, until soft (chips hold their shape so go ahead and stir them). Add the half and half and microwave for up to 20 seconds more until all of the chocolate is soft and can be stirred until smooth.
- Pour the chocolate into a small ziploc bag and snip off the corner of the bag (Keep it small; you can always enlarge).
- Squeeze the bag gently and drizzle the chocolate in both directions across each cookie.
- Let sit at room temperature until chocolate is set or put the cookies into the fridge for 10-15 minutes if in a hurry to have them setup.
The dough can be prepared through Step 5 and refrigerated for up to 3 days or frozen for 1 month before proceeding with the recipe. If frozen, thaw in the fridge overnight before baking.
Layer the baked and cooled cookies between sheets of parchment or waxed paper in an airtight container. These cookies can be stowed for up to 5 days at room temperature or for up to 3 months in the freezer.
Amount Per Serving: Calories: 478Total Fat: 47gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 128mgSodium: 33mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 2g
The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.