Well, it has happened to all of us. The “Oh My Gosh I need to bake something for school tomorrow!” freak out. Yesterday was one of those times. Fortunately, I have saved an old stand-by book through the years that came to the rescue, “Bar Cookies, A to Z” by Marie Simmons. In it, I found the holy grail of a third grader home run…chocolate and candy bars. Eight candy bars, to be exact. (We bought 10…ya know…just in case…yeeeeeaaahh) They met with approval from my daughter this morning. That’s a start!
Easy Fudge Toffee Crunch Bars
Ingredients
2 sticks of butter, softened
1/2 cup brown sugar
1 tsp. vanilla
2 cups flour
1/3 cup cornstarch
1/4 cup cocoa powder
1/2 tsp. salt
2 cups coarsely chopped Heath Bars or other chocolate covered toffee candy bars (about 8 should do it)
Directions
Preheat over to 350˚ and with cooking spray, spray down a 13 x 9 or two 8 x 8 pans. Set aside.
In a bowl, sift together flour, corn starch, cocoa powder, salt.
Coarsely chop 8 heath bars (or other chocolate covered toffee candy bars such as SKOR), you should have two cups total. (as a short cut they do sell Heath bits in some stores, you may use these too.)
In a mixing bowl, cream butter. Add brown sugar and cream until light and fluffy, adding the vanilla midway. On low, add the dry ingredients. Finish mixing with a paddle or by hand. Add 1 cup of the chopped candy and mix thoroughly.
Take the batter and pour into prepared pan. With the palm of your hand, press the dough until flat and even into the pan. Sprinkle the remaining 1 cup of chopped candy evenly over. With the palm of your hand, press it into the top of the dough. Put it in the oven.
Bake in the middle of the oven for about 25 minutes, or until the edges are brown and beginning to pull away from the pan. Let cool on wire rack. Cut into squares. You should get 24, but I cut them BIG so we get less. Pour a nice, cold glass of milk and enjoy.
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