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Simple Heath Cookie Bars (Heath Shortbread)

If you’re looking for a simple shortbread recipe, one loaded with heath flavor, this is the recipe! Keep reading for this Short & Sweet offering from Out of the Box Baking! 

Let’s Make Some Heath Shortbread!

I’ve been on a roll making shortbread lately. First came my Scottish Shortbread. Then my delicious Lemon Shortbread cookies. After that, I made some yummy Almond Shortbread

As you can see, I really love my shortbread! I’m particularly fond of it because it’s so simple! That’s why I decided to offer this Heath Shortbread as one of my “Short and Sweet” recipes, one that doesn’t burden you down with lots of text to read. 

If you’re a fan of butterfinger candy bars, you’re going to love this cookie bar. It’s got all of those same flavors, as well as that crisp “bite” you enjoy in a candy bar. Delicious!

So, what are we waiting for? Let’s dive right in! I found this recipe at Life, Love, and Good Food, a fun recipe site. I only made one switch: I had salted butter on hand so I used that and skipped the pinch of salt suggested in that original recipe. 

Heath Shortbread Ingredients

Delicious Heath Shortbread from Out of the Box Baking

You’ll find a full printable recipe card at the bottom of this post but here’s a look at what you’ll need. 

  • room temperature butter (salted or unsalted, your choice)
  • brown sugar, packed 
  • egg yolks
  • vanilla extract
  • all-purpose flour
  • Heath chocolate covered toffee bits, divided
  • chocolate chips

How to Make Heath Cookie Bars

Preheat oven to 350 degrees Fahrenheit. 

Spray a 9×13-inch pan with non-stick spray. Place a piece of parchment paper across the bottom and sides for easy lifting. Set aside. 

Cream butter until light and fluffy. Add vanilla and brown sugar and mix well. 

Add egg yolks and beat until incorporated. Now add in the flour. You’ll have a crumbly mix. 

Add half of the package of chocolate covered bits. Mix well. With slightly dampened hands, press the mixture into the prepared pan. 

Bake in preheated oven for 25 minutes or until golden brown. Remove and sprinkle chocolate chips on top. 

Allow to sit for about five minutes, then spread with an off-set spatula or the back of a spoon. Sprinkle the remaining toffee bits on top. 

Cool for about twenty minutes and then cut into squares. Serve and enjoy! 

These are delicious, flaky shortbread squares, which you will love serving your family and guests, alike. 

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below.

See this recipe at  

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page. 

Heath Shortbread

Heath Shortbread

Yield: 15
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

If you’re looking for a simple shortbread recipe, one loaded with heath flavor, this is the recipe! Keep reading for this Short & Sweet offering from Out of the Box Baking!

Ingredients

  • 1 cup room temperature butter (salted or unsalted, your choice)
  • 1 cup brown sugar, packed
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 package Heath chocolate covered toffee bits, divided
  • 1 cup chocolate chips

Instructions

    Preheat oven to 350 degrees Fahrenheit.

    Spray a 9x13-inch pan with non-stick spray.

    Place a piece of parchment paper across the bottom and sides for easy lifting. Set aside.

    Cream butter until light and fluffy.

    Add vanilla and brown sugar and mix well.

    Add egg yolks and beat until incorporated.

    Now add in the flour. You’ll have a crumbly mix.

    Add half of the package of chocolate covered bits. Mix well.

    With slightly dampened hands, press the mixture into the prepared pan.

    Bake in preheated oven for 25 minutes or until golden brown.

    Remove and sprinkle chocolate chips on top.

    Allow to sit for about five minutes, then spread with an off-set spatula or the back of a spoon.

    Sprinkle the remaining toffee bits on top.

    Cool for about twenty minutes and then cut into squares.

    Serve and enjoy!

    These are delicious, flaky shortbread squares, which you will love serving your family and guests, alike.

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 57mgSodium: 104mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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