Name: Victoria Breck*
Class Year: 2008
Country of Residence: Belgium

* Victoria is one of this competition’s judges, so this recipe will not be considered – it’s simply delicious, and needs to be shared!

Why is this recipe great? What’s its backstory? 

This recipe originally started some years ago on the back of a bag of heath bar bits. So simple. But I started playing around over the years, adding spelt flour to make them fluffier and melt in your mouth, and scaling back on the sugar, and up on the cocoa. Now they are a masterpiece! You can either eat them plain as cookies, or at a dinner party they make a fun dessert when they are still slightly warm, served with a scoop of vanilla ice cream. If you don’t like heath bars you can substitute whatever other chunks you like (white chocolate chips, chocolate chips, nuts, etc.) Warning… they will not last long.

Chocolate Heath Bar Crunch Cookies

Serves about 30 cookies Takes approx. 1 hr.

Ingredients:
½ cup (65 g) all-purpose flour
½ cup (65 g) cocoa powder
½ cup (65 g) spelt flour (if you can’t find it just use all white flour- but it makes them extra melt in your mouth)
½ tsp baking soda
¼ tsp sea salt
½ cup (115g) unsalted butter
¼ cup (50g) white sugar
¼ cup (50 g) brown sugar
½ tsp vanilla extract
1 egg
1 cup (or more or less depending on your preferences) chopped up heath bar pieces

Instructions:

1. Pre-heat oven to 375f/190c.
2. Whisk together dry ingredients (flours, cocoa, baking soda, salt)
3. In a separate bowl, beat together the butter, sugars, and vanilla (with egg beaters ideally)
4. Add in eggs, and beat once again until fully mixed
5. Add in dry ingredients, stirring well to combine
6. Stir in your toffee bits (or if you prefer chocolate chips or any other little nibbles, that’s fine too!)
7. Line cookie sheet with parchment paper, and drop by tablespoons onto the sheet.
8. Bake 8-10 minutes (it will take a few sheets, you can’t bake them all at once). They will still look soft but they will set as they cool- do not overbake!
9. Cool a few minutes on the sheet, and then remove them carefully with a spatula to a wire rack.

Source:

The inspiration for this started with a ‘back of the bag’ recipe on a package of heath bar bits some years ago, but I’ve adapted it to what I believe is true perfection!!