Heath bars, sea salt and dessert? Oh MY!! I don’t think we’re in Kansas anymore, Toto…because these dessert bars will send you to “Mmm mmm! Heaven!”

Right? Can you not see those little pieces of Heath bar and the little pieces of sea salt on those bars? Holy chocolate-toffee-sea-salty goodness! Taking just one bite will have you hooked on these things.

Seriously. I dare you to just have one bite.

You can’t.

You won’t.

There’s just no way, and if you can…well you’re just either weird or have an extraordinary amount of willpower.

I came across this recipe from Pillsbury and made some slight modifications….because anything tastes better with chocolate. It’s like caramel with salt…add chocolate to that and it’s a whole other level!

When I made these, they lasted only one day in the house. Granted, I took half to work and even there they lasted only through the morning. Having these with a cup of coffee or tea really hits the spot on any kind of morning, afternoon or evening…whenever you want because you are a responsible person who can manage to eat only one….


It’s okay, have another one. But…don’t go crazy.

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 tube refrigerated sugar cookie dough
  • ½ cup original-flavor malted milk powder
  • 1 14 oz can sweetened condensed milk
  • 1 large egg
  • 1½ tsp. vanilla extract
  • 6 regular sized Heath bars, chopped coarsely
  • ½ tsp. sea salt
  1. Heat oven to 350 degrees; allow cookie dough to stand at room temp for about 10 minutes to soften. Line the bottom of a 13x9 pan (dark pan not recommended) with foil, extending foil 2 inches over short sides. Spray foil with cooking spray.
  2. in a large bowl, break up cookie dough and add ¼ cup of the malted milk. Mix with wooden spoon or knead with hands until well blended. press dough evenly in bottom of pan.
  3. Bake 13 - 15 minutes or until crust is a light golden brown and puffed.
  4. Meanwhile, in same bowl, beat condensed milk, remaining ¼ cup malted milk powder, egg and vanilla with wire whisk until blended. Stir in ⅓ cup Heath bar. Carefully...very slowly spoon mixture over partially baked crust. The key is spooning the mixture, don't just dump it over the dough, it will make it fall apart.
  5. Bake 18 - 23 minutes or until edges are golden brown and filling is set. Remove from oven; sprinkle evenly with remaining Heath bar. Bake an additional 3 - 5 minutes or just until Heath bar toffee begins to melt. Sprinkle with sea salt.
  6. Cool completely, about 1 hour 30 minutes.
  7. Remove bars from pan using edges of foil as handles. Cut into 4 rows by 3 rows and cut each bar in half diagonally to form triangles. Store loosely covered.
Original recipe calls for 1 8 oz bag of toffee bits instead of 6 Heath bars.

August 15, 2012Permalink Leave a comment

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