It’s the candy surprise that makes this snack a BEST SELLER!
There is nothing better than going to a bake sale and picking out the best bar you can find. I always scan the table for something unique to satisfy my sweet tooth.
These bars are a sure sell-out. The secret? The surprise crunch from crushed up Heath Bars inside. Tricky, I know.
So whether it’s cheerleading, water polo, scouts or French club, these bars are guaranteed to make your fundraiser a success!
Now let’s get to work so your profits can start rolling in.
Here are your ingredients: pecans, unsweetened shredded coconut, Heath Bars, unsalted butter, light brown sugar, white sugar, eggs, milk, vanilla extract, flour, cornstarch, baking powder and salt.
On a baking sheet, spread 1-1/2 cups of pecan halves and toast them in a 350 degree oven for 6 minutes.
Once the pecans are cooled, chop coarsely and set aside. If your kids are making these, have them use the back of the saucepan to crush them finely instead of using a knife.
Add 1-1/4 cups of unsweetened shredded coconut to a nonstick skillet over medium heat.
Stir with a wooden spoon until the coconut is light golden brown.
Here is the secret ingredient. If you’ve never had a Heath bar, run to the store now. These are unbelievable.
You will need 5 Heath bars (1.4 ounce-size). Seal the candy in a heavy-duty gallon bag and crush them with a mallet or a rolling pin. Break up any large pieces by hand. Set aside.
Melt 1-1/2 sticks of unsalted butter and pour into a large bowl. Let it cool to lukewarm.
Mix in a 1/2 cup of white sugar and 1 cup of packed light brown sugar with a wire whisk.
Add 2 eggs, 3 Tablespoons of milk and 1 Tablespoon of vanilla to the butter-sugar mixture.
When it’s all mixed up it will be this beautiful caramel-brown color. Mmmmm. Make sure you taste this.
In another bowl add 1-1/2 cups of flour, 2 Tablespoons of cornstarch, 1 teaspoon baking powder and 1/2 teaspoon salt, incorporate well.
To the wet ingredients add the dry. This includes the flour mixture, toasted coconut, pecans and crushed Heath bars.
When you mix it up it will look like this. Take another taste, it’s amazing.
Spread this mixture evenly with a spoon into a greased and lightly floured 9 x 13 pan.
Place into a 350 degree oven and bake for 25 minutes until the top is a light brown and the edges are crackly.
It will look like this when done. BUT you need to wait until it is completely cool before diving in. About 2 hours. It will kill you, but you must do it.
Make sure after sampling these delights, you wrap them up quickly, otherwise your profit center will disappear. Trust me.
Bake Sale Bars
adapted from Family Fun
1-1/2 cups pecan halves
1-1/4 cups unsweetened shredded coconut
5 Heath bars (1.4-ounce size)
3/4 cup (1-1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
3 Tablespoons milk
1 Tablespoon vanilla extract
1-1/2 cups flour
2 Tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
Heat the oven to 350 degrees. Grease the bottom and sides of a light colored 9 x 13 baking pan, then lightly flour it, knocking out the excess. Set the pan aside.
On a separate baking sheet, spread the pecan halves and toast them in the oven for 6 minutes. Once they’re cool to the touch, chop or crush the pecans and transfer to a separate bowl.
Toast the coconut in a nonstick skillet over medium heat, stirring constantly with a wooden spoon, until the coconut is light golden in color, about 6-8 minutes.
Seal the Heath bars in a heavy-duty gallon-size plastic bag, then crush them with a mallet or a rolling pin. Break any larger pieces by hand. Set aside.
Melt the butter, pour it into a large bowl, and let it cool to lukewarm. Using a wire whisk, blend in the sugars until they’re smooth. Whisk in the eggs, milk, and vanilla extract.
Using a wooden spoon, combine the flour, cornstarch, baking powder and salt in a medium bowl. Add the dry ingredients to the butter mixture as well as the toasted coconut, pecans and Heath bar bits. Mix well.
Use the back of a large spoon to evenly spread the dough in the prepared baking pan. Bake the bars on the center oven rack until the top is a light, golden brown and the edges are crackly, about 25 minutes. Transfer the pan to a wire rack and cool thoroughly, about 2 hours before slicing.
These moist and crunchy bars are irresistible! Try them!