Marges Heath Bars Recipes

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.

HEATH® BAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar with an electric mixer in a large bowl until creamy. Beat egg and vanilla extract into the butter mixture.
• Sift flour, baking soda, and salt together in a separate bowl; stir into the butter mixture. Fold chopped candy bars into the mixture. Drop batter by the teaspoonful onto prepared baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.

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.

FOUR INGREDIENT HEATH BARS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine crushed crackers, Heath pieces, and sweetened condensed milk.
• Spread evenly into greased 9x13 pan.
• Bake for 15 minutes, or until edges begin to golden.
• Spread frosting evenly over cooled bars.
• Refrigerate until ready to serve

HERMIT BARS

Steps:

• Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, salt, and cloves; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Press dough into prepared pan. Bake until golden but still very soft to the touch, 20 to 25 minutes. Transfer pan to a wire rack to cool completely. Cut into bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week.

HEATH BAR CANDY

Steps:

• Mix sugar, butter, and 1/2 cup nuts in a medium iron skillet and stir constantly over medium-low heat.
• Mixture will become light brown, smell caramelized, and spoon tracks will show as you stir.
• Cook until it reaches the hard crack stage when dropped in cold water (300 degrees on a candy thermometer).
• Pour mixture on a cookie sheet with sides.
• Unwrap Hershey's Bars and place on hot candy - then spread it all over as it melts a bit.
• Sprinkle with remaining pecans. Let cool completely then break into pieces.
• Store covered at room temperature.