Brickle Bars

As evidenced before, Dave loves cookies using the Heath Toffee and Chocolate Bits. These can and will be gone in no time. I offered to make something similar for him as a treat, but in bar form. I still can't trust myself not to overdose on cookie dough. When I feel that I can face the dough without devouring so much, then I shall make the cookies again. :)

This is based off an older Snickerdoodle blondie recipe, with the only main difference being the addition of the Heath bits. I think they taste wonderful. The brown sugar is very evident and the toffee flavor goes wonderful. Dave says it tastes like there's raisins in it. *shrug* Makes no sense to me. They're yummy as far as I'm concerned.



Ingredients:
1¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. cinnamon
1/8 tsp. nutmeg
½ tsp. salt
1 cup brown sugar
½ cup butter, room temperature
1 egg
½ Tbsp. vanilla
½ cup Heath Toffee and Chocolate Bits

Directions:
Preheat oven to 350F. Lightly grease a 9-inch baking pan.

Combine the flour, baking powder, cinnamon, nutmeg and salt; set aside.

In a mixing bowl, beat together butter and brown sugar for 3-5 minutes. Add in the egg, then vanilla, beating until smooth. Gradually add flour mixture, beating until well blended. Stir in Heath Bits. Spread evenly in prepared pan.

Bake at 350F for 25-30 minutes, or until lightly browned. Cool completely on wire rack before cutting into bars.

4. Bake 25-30 minutes

Oatmeal Toffee Bars

Before I get into reading another book (have I mentioned that I'm as much of an avid reader as I am a baker? So far, I've read 114 books this year alone), I'm going to post about the other bars I made yesterday.

Oh, as a quick aside, the pumpkin you saw in the previous picture and the one you'll see with these bars, his name is George. And George went through Pumpkin Puberty tonight, with Dave guiding him through....



Isn't he cute? I'm very proud of both of them. ;)

Alright. Onto the food. It was a Hershey weekend, as this came up while searching for brownies. Dave loves the Heath Toffee Bits and Chocolate, so I thought he'd enjoy these. At this point, I don't seem to recall anything particular in the making of them. LOL (It's been a long day) Oh! I did a half-batch, that's what I changed! Oh, goodness. Anyways, my mom really likes them. They're very soft, and using both the toffee and the chocolate, it gives it a little bit more sweetness. I'd make 'em again, I think. :)



Ingredients:
3/4 cups flour
½ tsp. baking soda
¼ tsp. cinnamon
¼ tsp. salt
½ cup butter, softened
½ cup packed light brown sugar
1 eggs
½ tsp vanilla extract
1½ cups oats
4 oz. Heath Bits with Chocolate, divided

Directions:
Preheat oven to 350F. Grease a 9-inch baking pan.

Stir together flour, baking soda, cinnamon, and salt; set aside.

Beat butter and brown sugar in large bowl until well blended. Add egg and vanilla; beat well. Gradually add flour mixture, beating until blended. Set aside a handful of the Heath bits. Stir remaining toffee bits and oats into batter (batter will be stiff). Spread batter into prepared pan; sprinkle reserved toffee bits over surface.

Bake at 350F for 25 minutes, or until a toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Toffee Blondies

In yet another attempt to work through some of the bags of baking chips I have left, I decided to make blondies for Johanna last night. We only work together for three more days, so it's only fair. Plus I thought I'd surprise her.

There was about half-to-three-quarters of a bag left of the Heath Toffee Bits, thus our blondie was born.

No picture, as it was late last night when I made them and then very early this morning when cutting them to bring to work. Jo's happy with them, so that's what's important. :)

Ingredients:
1 cup flour
½ tsp. baking powder
1/3 cup butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla
1 cup Heath Toffee Bits

Directions:
Preheat oven to 350F. Grease an 8x8-inch baking pan.

Sift together flour and baking powder; set aside.

Cream butter, brown sugar, egg, and vanilla until smooth. Gradually add flour mixture. Stir in toffee bits. Spread in prepared pan.

Bake at 350F for 22-25 minutes, or until a toothpick inserted near center comes out clean. Let cool completely before cutting. Makes about 16 bars.

Toffee-Almond Blondies

It was a few months ago when I first tried almond butter. It was at Whole Foods, one of their free samples, and I was just blown away. Unfortunately, it was like $12 for a jar, and, well, I work in retail. That explains everything.

Two weeks ago, one lazy Saturday morning, Dave and I, in our travels, went over to Piazza's in Palo Alto, where I discovered 8 ounces of almond butter for $3.99. Perfect.

Instead of hunting down a brand new recipe to try, I went with the recipe from the pb blondies from a few weeks ago. (Okay, so I did search, but with no luck) The almond butter had some crunch to it, where I would rather prefer smooth. But the finished product came out very good. I found some toffee bits floating around and added some of those in there, too. The bars would be good with or without them, it's up to you. :)



Ingredients:
1 cup all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup unsalted butter, softened
½ cup almond butter
3/4 cup firmly packed brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
1 tsp. vanilla extract
1 tsp. almond extract
¼-½ cup toffee bits (optional)

Directions:
Preheat oven to 325F. Grease an 8-inch baking pan.

Combine flour, baking powder, baking soda, and salt; set aside.

Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, mixing well. Stir in toffee bits, if using. Spread into pan.

Bake at 325F for 30-35 minutes, or until toothpick inserted near center comes out mostly clean. Let cool before cutting into bars.

Chocolate and Toffee Bits Cookies

I struggled with the title for this one. Toffee Bit? Toffee Bits Cookies? It just didn't roll off the tongue. I don't know. If you come up with something else, something even witty maybe, do let me know.

Alright, to get some perspective, I asked Dave, "If you could only have one kind of cookie ever again, would it be the toffee ones or peanut butter?" He looked at me, and said, "I have no idea! That's like asking you to choose what one flavor of water for the rest of your life!" LOL So he likes 'em. And he really likes pb, too.

I like them well enough. Oh! Make sure you leave at least an inch or so between each cookie, because they do spread as they 'relax' out of the oven.

Ingredients:
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla
½ tsp. salt
3 eggs
3½ cups flour
2 tsp. baking soda
2 tsp. cream of tartar
1-1/3 cups (12 oz. pkg.) Hershey's Heath Toffee Bits and Chocolate

Directions:
Preheat oven to 350F. Lightly grease cookie sheets (or use parchment paper)

Beat butter, sugars, vanilla, and sat until blended. Add eggs, beating well after each addition. Stir together flour, baking soda, and cream of tartar; gradually add into butter mixture, beating until blended. Stir in brickle. Drop by heaping teasponful onto prepared sheets.

Bake at 350F for 8 to 10 minutes. Cool slightly before removing to wire rack.

Makes 6-7 dozen

Toffee Chocolate Bits Cookies

Part of the reason I love baking so much is that when I'm stressed or just needing to not be thinking so much, a good recipe and some good music competely changes everything. I also realized that I feel much more human when I've baked recently (which would explain adolescence, right? LOL!).

Anyways, I thought I'd make some cookies tonight, along with my breakfast muffins for tomorrow morning. I've made this recipe before, but with just the plain Heath Toffee Bits; this time I used the Toffee/Chocolate mix. The Hershey website says this will make about four dozen cookies, if you put down a teaspoonful at a time.

I have about six dozen cookies, give or take. I do enjoy these cookies - the toffee bits give them a nice, nutty flavor to them, which I don't eat nearly as often as I probably should. Made these one Christmas and they were very popular. I'd say... three days, if not less, before they're all gone. :)



Ingredients:
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
1-1/3 cups (8 oz. pkg.) Heath Toffee and Chocolate Bits

Directions:
Preheat oven to 350F. Line cookie sheets with parchment paper or lightly grease.

Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee/chocolate bits. Drop by rounded teaspoons onto prepared cookie sheet.

Bake at 350F for 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen.

Brickle Drop Cookies

From my original post about these:
"So the amount of flour in there really should have given me a clue as to how many cookies this was going to make. Oh my. I wanna say there are at least 5 to 6 dozen of these in the apartment right now.

They're a bit thin, but they are good! I hadn't used the toffee bits before, so I'm greatly impressed."

Yeah. TONS of cookies. Half of them went to work with me, and I think Dave and Kinetaa ate the rest of them. :)

Ingredients:
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla
½ tsp. salt
3 eggs
3½ cups flour
2 tsp. baking soda
2 tsp. cream of tartar
1-1/3 cups (12 oz. pkg.) Hershey's Heath Toffee Bits and Chocolate

Directions:
Preheat oven to 350F. Lightly grease cookie sheets (or use parchment paper)

Beat butter, sugars, vanilla, and sat until blended. Add eggs, beating well after each addition. Stir together flour, baking soda, and cream of tartar; gradually add into butter mixture, beating until blended. Stir in brickle. Drop by heaping teasponful onto prepared sheets.

Bake at 350F for 8 to 10 minutes. Cool slightly before removing to wire rack.