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How to Make Aunt Jean’s Irresistible Heath Bar Blondies at Home

If you’re a fan of Heath Bars, these Heath bar blondies are an absolute must-try! Perfect for packing in lunchboxes, enjoying after a long day at school, or just having on hand for a quick snack.

The mix of brown sugar, melted butter, and Heath bits creates this irresistibly rich and chewy texture that’s just out of this world.

close up of stacked bars

Aunt Jean’s Heath Bar Blondies

An easy but delicious bar cookie that’s perfect for lunchboxes or stocking the cookie jar.  Brown sugar, melted butter, and Heath bits combine for a sweet, caramel-like treat.
Prep Time 15 minutes
Cook Time 25 minutes
Serving Size 12 bars

Equipment

  • 9 x 9 square pan
  • aluminium foil
  • Electric Mixer

Ingredients 

  • 1 cup melted butter
  • 1 ¾ cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 2 cups all purpose flour
  • ¾ cup toffee bits (Bits o' Brickle)
  • ¾ cup chocolate chips

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Instructions 

  • Prep. First, heat the oven to 350°F (175°C). Then, cover a 9 x 9 or 9 x 13 pan with aluminum foil, making sure there is extra foil on the sides to make handles. Remember to spray the foil with cooking spray.
    13 x 9 pan lined in foil
  • Mix wet and dry ingredients separately. In a large bowl, beat the melted butter and brown sugar with an electric mixer until well combined. Then, add the eggs and vanilla extract and beat until smooth. In a separate bowl, combine the flour and salt. Gradually add the flour mixture to the butter mixture, stirring until just combined.
    dry ingrediets in mixing bowl
  • Finish batter. Add the Heath bar bits and stir gently.
    finished batter with heath bits and chocolate chips
  • Bake. Pour the batter into the prepared pan and spread it evenly with a spatula. Then, bake for 35 minutes in a 9 x 9 pan or 25 minutes in a 9 x 13 pan, or until the blondies seem firm but slightly undercooked (they will keep cooking as they cool). Let the blondies cool entirely in the pan. After they cool, use the foil handles to take the blondies out of the pan and cut them into squares.
    batter before and after baking

Notes

Make sure your eggs have been sitting at room temperature before mixing to help them blend more smoothly with the other ingredients, resulting in a better texture.
You can top these with a simple cream cheese frosting or a more elaborate chocolate ganache.
If you want to keep it simple, just dust them with powdered sugar. However, they are delicious as is and don’t really need anything extra.
The blondies should appear set in the middle but slightly undercooked. They will continue to cook and firm up as they cool, giving you that perfect chewy texture.
Nuts are a great addition to this recipe. You can mix them right into the batter or sprinkle them on top before baking.
Calories: 457kcal | Carbohydrates: 60g | Protein: 3g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 322mg | Potassium: 93mg | Fiber: 1g | Sugar: 44g | Vitamin A: 943IU | Calcium: 46mg | Iron: 1mg

More Tips:

Using good-quality vanilla extract and chocolate chips can make a big difference in flavor.

When you add the flour mixture, stir until just mixed. Mixing too much can make the blondies tough instead of soft.

If you want really thick bars, use the square pan. The baking time will be about 10 minutes longer.

Make sure to use aluminum foil! Blondies will stick to the pan otherwise.
If you don’t like chocolate, just leave it out. They’re still tasty.

Be patient and let the blondies cool completely in the pan before cutting. This helps them hold together well and have the best texture.

stack of finished blondies

Serving Suggestions

Serve these blondies with vanilla ice cream, fresh berries, whipped cream, a cold glass of milk, or a cup of coffee or tea.

To prepare for making blondies,here’s a list of what you’ll need and some helpful tips.

ingredients on marble surface
  • Aluminum foil: Use aluminum foil to line the pan for easy removal of the blondies after they have cooled.
  • Toffee bits (Bits o’ Brickle): These provide a delicious caramel crunch and can sometimes be tricky to find. Look for them in the baking aisle near the chocolate chips and other baking toppings.
  • Electric mixer: Using an electric mixer ensures that the butter and sugar are thoroughly combined, resulting in a smooth texture for the blondies.
  • Vanilla extract: Opt for high-quality vanilla extract to enhance the overall flavor of the blondies. Avoid using imitation vanilla for the best taste. Look for pure vanilla extract in the baking aisle.

Having these items on hand will help you achieve the best results when making this recipe.

Here are some good ingredient alternatives for this recipe:

  • Butter: Replace it with the same amount of margarine or coconut oil instead.
  • Brown sugar: You can use regular sugar and a tablespoon of molasses as a replacement.
  • Toffee bits: Use chopped caramel candies or butterscotch chips as an alternative.
  • Chocolate chips: Try using white chocolate chips, peanut butter chips, or chopped nuts instead.

Keep in mind that using these swaps might result in a slightly different final taste, but give them a try and see what you think!

Storage Instructions

Store the blondies in a sealed container at room temperature for up to 5 days.

If you want a firmer texture, you can refrigerate them for up to 1 week in a sealed container.

You can also freeze the blondies by wrapping each one in plastic wrap and placing them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months.

To thaw, simply leave them at room temperature for a few hours or overnight.

These Heath Bar Blondies are a simple and delicious treat that everyone will love. Perfect for lunchboxes, parties, or just enjoying at home, they bring together rich flavors in a chewy, satisfying bar.

Give them a try and see how quickly they become a favorite in your household.

overhead view of 12 bars on white platte
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




5 Comments

  1. 2 stars
    Wow! Waaayyyy too much butter; they were so greasy that I had to blot them on paper towels! I had to cut them and put each square back in the oven to bake for an additonal 10 minutes to try to get them crisp.
    Are you sure it shouldn’t have been 1 stick instead of 1 cup???