These aren’t your typical Christmas cookies. But who says you need to be typical? The holidays deserve something special, and there’s something very special about toffee and chocolate and a few well placed flakes of sea salt.
1 ½ cups flour
½ teaspoon of baking powder
½ teaspoon of salt
1 ½ sticks of unsalted butter, at room temperature
3/4 cups of brown sugar
1/4 cup toffee bits
1 ½ cups of Heath candy bar bits*
½ teaspoon of flaky sea salt
Heat your oven to 325º.
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In a large mixing bowl, cream the butter and brown sugar until light and fluffy, and then add the eggs and vanilla. Add the flour mixture a little at a time until well combined. Stir in the toffee bits.
Lightly grease an 8×8 (or similar) baking dish. Line with parchment paper, leaving extra that hangs over the edge, and lightly grease the parchment. Spread the batter into the dish in an even layer. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Sprinkle the Heath bits over the top and bake a few minutes more until the chocolate is melted. Remove from the oven, sprinkle with the sea salt, and let cool completely in the dish. When cool, use the parchment paper to lift out the bars and then cut into squares. Then eat.
*I used 30 miniature Heath bars, which I unwrapped, placed into a large ziploc bag and then smashed with a rolling pin. It was very therapeutic.