I bought a bag of Heath Bits ‘o Brickle Toffee Bits a while back because I love Heath Bars and figured I could find some delicious concoction to use them in. I searched the Hershey’s Kitchens website and found a recipe for these bars. Of course, I couldn’t leave well enough alone and added a 12 ounce bag of chocolate chips to the batter. You can’t have toffee without chocolate in my estimation! This created a nice ribbon of chocolaty goo in the middle of the bars. These were really good both before and after baking. I know this because I might have had a taste or two of the uncooked batter .
- 1 c (2 sticks) butter or margarine, softened
- 1 c packed light brown sugar
- 2 eggs
- 1 t vanilla extract
- 1-1/2 c all-purpose flour
- 1 t baking soda
- 1/2 t ground cinnamon
- 1/2 t salt
- 1-1/3 c (8 oz. pkg.) Heath Bits ’0 Brickle Toffee Bits, divided
- 1 12 oz bag of semi-sweet chocolate chips
- 3 c quick-cooking or regular rolled oats
- Heat oven to 350°F. Grease 13x9x2-inch baking pan.
- Beat butter and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
- Stir together flour, baking soda, cinnamon and salt. Gradually add to butter mixture, beating until blended. Set aside 1/4 cup toffee bits. Stir remaining toffee bits and oats into batter (batter will be stiff). Spread batter into prepared pan; sprinkle reserved 1/4 cup toffee bits over surface.
- Bake 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. About 36 bars.