The holiday season might be the most wonderful time of the year but my the second most wonderful time of year is the time of year when cookies, like these Heath Bar Crunch Cookies, is bake sale season.
On Saturday, April 28, bloggers across the country will host the Third Annual National Food Blogger Bake Sale. Last year, I organized the sale in Chicago at The Poison Cup, which raised over $1,000 that contributed to a national total of $25,000 through 26 bake sales.
This year our national goal is to raise $50,000 for Share Our Strength’s Great American Bake Sale campaign to help alleviate childhood hunger in America.
Like last year, we are hosting Chicago’s sale at The Poison Cup and this year, we have a few exciting plans up our sleeve to make this sale the best yet.
As always, we need bakers and volunteers for the sale. Chicago friends, if you are interested in contributing some sweet treats or volunteering a few hours of your time to help at the sale, shoot me a note at mariscallahan @ gmail . com (remove spaces).
The sale is always a great deal of fun and I don’t want to ruin any surprises here, but this year, there is going to be wine and cheese involved for the bake sale volunteers and that’s all I’m saying for now.
Last year, even though the sale left me, personally, with a bit of a baked good hangover, it also left me with a strong desire to bake every single item that was sold at the sale with my own creative twist.
Of course, I didn’t do that, but I am getting a head start on the baking this year and test-drove this delicious recipe for Heath Bar Crunch Cookies, inspired by one of my childhood favorite ice cream flavors.
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups Heath Bar Toffee Bits
- ½ cup chopped walnuts
- Combine flour, salt and baking soda in a bowl. Place chopped walnuts and toffee bits in a different bowl. In a third bowl or using a stand mixer, beat together the butter and sugar. Once the mixture is fluffy, add the eggs, one at a time, followed by the vanilla.
- Mix in the Heath Bar mixture and the flour mixture, alternating one third at a time, until well blended. Place the dough in the refrigerator for 30-60 minutes to chill.
- Preheat oven to 350°F. On cookie sheets lined with parchment paper or my personal favorite, Silpat, spoon out the cookie dough in small 1-inch diameter balls (about a teaspoon of dough each). Place dough balls 3 inches away from each other on the cookie sheets - the dough will spread as they bake.
- Bake for 10-12 minutes, until the edges begin to brown. Remove from oven and let cool for a few minutes. Transfer cookies to a wire rack to cool completely.