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)
Ingredients:
Directions:
- 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.
- 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.
- 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!
Welcome to Sweet Tooth, Sweet Life! I'm Courtney, a 28-year old personal trainer living in Upstate, NY. I enjoy all things related to food, fitness, and fashion, as well as feeding my huge sweet tooth. To find out a little bit more about the girl behind the blog, check out my 
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You had me at Heath Bar.
These look awesome! I love the toffee bits, I used them in a cookie recipe contest a couple months ago.
Me + Heath Bars = Love. These look fantastic!
I love cookie bars, even more than I love cookies to be honest…these look so good. Your blog makes me want to do nothing but bake all day, and I love it.
Hahaha, excellent!
I feel like Homer Simpson does with donuts..
Heath bar… *drooooooooool*
So delicious. Heath bars remind me of my grandpa, so they have sentimental meaning with me too. Thanks for sharing!
HOLY YUM!! I am totally giving those a try. Anything with toffee and chocolate you can count me in!
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.
Heath bar? Heck yes! They’ve been my fav since day one. Love the sounds of this recipe!
Just have to say I’m a bit obsessed with the Fresh Market Heath cookies too.
I’m desperately searching for a similiar recipe!
Just don’t use LIGHT stick butter (which I use in most recipes) or you will end up with heath bar crunch cake
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?
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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