Heath Bar Crunch Cookie Bars

Heath Bar Crunch Cookie Bars! (see recipe below)


Ever since I tried the Heath Bar Crunch cookie from The Fresh Market last week, I’ve pretty much been obsessed. And that’s probably putting it lightly. Ask me if I got one this weekend on our stop back to get more coffee and pasta…I’ll proudly tell you ABSOLUTELY; and I wasn’t even ashamed to ask the girl in the bakery if there were any extra when I noticed the case was empty. I guess I’m a die hard. 😉

On Sunday, I offered to provide some sweets for our Football party…since they’re already kind of expected from me as it is. 😉 I wanted something that would be quick and easy to be able to “grab ‘n eat” while watching the games. So I automatically thought: COOKIES.

However, some days I just really don’t feel like standing in front of the oven, plopping spoonfuls of dough onto cookie trays. Anyone else with me? So that’s where the cookie BARS came into play.


You can never go wrong with a classic chocolate chip, am I right? BUT then again, why not jazz it up a bit? Since I already had Heath bars on the brain, I decided to attempt to my own version of the delicious little buggers who now have me under their spell. 😯


The Heath bars in these cookies are absolutely phenomenal. And please, don’t go buying actual Heath bars and attempt to crush them up yourself…way too much work. Just buy the bag of the Toffee Heath Bar Bits at the grocery store, and you’re good to go. Oh, and if you’re a chocolate fan like me, feel free to add in extra chocolate chips…life’s just always a little better with more chocolate.


One of the keys to the moist, dough-like consistency of these bars is to undercook them. After 10 minutes, when I pulled mine out of the oven, they definitely did not look done. But TRUST ME, leave ‘em alone until they’re completely cooled, and you won’t regret it. Either will your friends. 😉

Heath Bar Crunch Cookie Bars

(Adapted from Martha Stewart’s Soft and Chewy Chocolate Chip Cookie recipe)


  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1-1/2 cups Toffee Heath Bar Bits
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Spray a 10x15x1 baking pan with non-stick cooking spray (a 9×13 pan will work as well). Spread cookie dough evenly in the pan.
  3. Bake cookies 10-12 minutes. They will still be soft in the center. Remove from oven, and let pan cool completely on a wire rack. Cut into desired amount of bars. ENJOY! :)


  1. says

    I love underbaking cookies and brownies and the like. It makes everything so much softer and gooier. Though that makes them too easy to eat. Sometimes I’ll put cookies in the freezer because it will take me longer to eat each one, then I eat fewer. :)

  2. emily says

    Just don’t use LIGHT stick butter (which I use in most recipes) or you will end up with heath bar crunch cake :-)

  3. Aaron says

    How long did you cook this using a 9×13 pan? I made this recipe using a 9×13 and cooked it 35 minutes and it was almost raw on the bottom. Wonder what I did wrong?

    • Courtney says

      Hmmm, I’m not sure? I did mine in a 15×10, so that probably made a significant difference. Hopefully they turned out okay after you let them cook a little longer?? :)


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