Shopper Kitchen: A cookie salute to a classic candy bar
By ANGELA McRAE, Shopper Kitchen
I’m always so grateful for readers who let me know that they read and enjoy this column in the Coweta Shopper, and when I have requests, I definitely take them to heart.
Recently, a lovely lady in town who regularly saves these recipes told me that she particularly enjoys the cookie recipes, so I decided the time was right to share one of the easiest, tastiest ones I know—Hershey Bar Cookies.
With fall gatherings just around the corner, these cookies are perfect for everything from tailgate parties and fall festivals to after-school snacks.
When it’s time to bake cookies, I always appreciate a good pan cookie recipe since there’s no scooping, cutting, or rolling involved. These super quick and delicious cookies are made in a jelly roll pan. The one I use is a nonstick Wilton jelly roll pan that measures 15.25 x 10.25 x .75 inches. You mix the crust ingredients, spread the dough in the pan, and bake it. After it’s cooled for a bit but is still warm, you top the cookie base with the Hershey Bars, let them melt, then spread them across the baked cookie before adding the nuts. Although the original recipe calls for regular-sized candy bars, I like to use the giant Hershey Bars since that means a little less packaging to unwrap.
This recipe comes from one of my old tearoom cookbooks, the I Love to Cook Cookbook & More published in 2000 by Ryan’s Daughters Tea Room, which once operated in Terra Haute, Indiana. I don’t believe this tearoom is in business any longer, so I’m glad it will live on through the recipes it shared.
If you, too, love the classic taste of good old-fashioned Hershey Bars, you will love these cookies!
Hershey Bar Cookies
1 large egg yolk
2 sticks butter, softened
1 teaspoon vanilla
1 cup light brown sugar
2 cups all-purpose flour
Pinch of salt
2 Giant (7-ounce) Hershey Bars (or 8-10 regular 1.55-ounce Hershey Bars)
1 cup chopped pecans (or other nuts)
Preheat oven to 350 degrees. In large mixing bowl of an electric mixer, combine all dough ingredients and mix until the crumbs are the size of peas and the mixture is moist and dough-like. Spread in a jelly roll pan prepared with cooking spray and bake for 15-20 minutes, just until edges are beginning to brown. Let cool for about 10 minutes, then place Hershey Bar pieces on top and allow to melt. Once the chocolate is melted enough, it will be easy to spread with a knife to cover the cookie base, then sprinkle with pecans. (If you find that the chocolate hasn’t melted enough for easy spreading, just pop the pan back into the oven for another minute or two.) Score cookies while warm for easy cutting later. Another tip: I refrigerated my cookies to help the nut topping settle into the chocolate as it firmed up. Cut into bars or squares as desired and enjoy!