Like many red-blooded Americans, Dave and I observe a sacred Halloween tradition: going to the grocery store the day after and snatching up tons of clearance candy. Reese’s cups, candy corn, you name it.
This year I found some Heath bars, too – they didn’t even look like they were a “Halloween” bag, but they were $1.50 and I was not going to say no. Then, when craving cookies earlier this week, I made these bad boys. Turns out that peanut butter, toffee and chocolate is a killer combination.
Here’s what you need:
3/4 cup peanut butter
1/2 cup shortening
1 1/4 cup brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 3/4 cup AP flour
3/4 tsp. salt
3/4 tsp. baking soda
6-8 “fun size” Heath candy bars, crushed into 1/4-inch pieces (use a food processor or a meat tenderizer 🙂 )
Preheat your oven to 350 degrees.
Cream the peanut butter, shortening, brown sugar, milk and vanilla in a large bowl or the bowl of your stand mixer. Add the egg, and beat just until blended.
Separately, combine the four, salt and baking soda. Pour the mixture slowly into the creamed mixture and fold in with a spatula. Stir in the crushed candy bars last.
Drop by tablespoon-fulls, ish, onto a cookie sheet. These cookies will not spread at all, so use a fork to smoosh them down into about a 1/2-inch-thick cookie.
Bake for 10-12 minutes – keep an eye on them and the second you see browning around the edges, take them out.