You can tell it’s almost Halloween as the candy aisles in the stores are again bulging with temptations for your waistline and your teeth. I actually made these cookies last year after Halloween, when all the candy and chocolates have been decimated except for these Heath Toffee bars. I guess no one else in this house likes them but me and I can’t very well eat all this on my own, so like every thing else that they don’t like to eat, I simply repackage it and present it to them again without mention of the offending ingredient.
Here’s the first baking attempt of the season and it’s obvious we’re a little out of practice. lol! No worries though. While my plan was to make this Cranberry Layer Bars from the Pillsbury website, I couldn’t leave well enough alone as usual. First, the recipe called for a whole can of sweetened condensed milk. It seemed to me that it would make one hella sweet cookie bar what with the sugar cookie base and all the chocolate chips on top. I decided to cut it down to half a can and substitute a half bar of cream cheese for the rest.
Then when I started pressing the approximately 16 ounces of cookie dough into the pan, it seemed rather skimpy so I went ahead and used the whole 30 oz. package, which I got intending to use the extra as just plain ol’ sugar cookies.
Then to make matters worse, I forgot to add the cranberries! Anyway, it was a happy accident because my girls liked this version and declared that they wouldn’t have liked the cranberry version anyway. I had intended to use craisins instead of fresh cranberries and they had always been averse to anything resembling raisins. I’ll use the craisins I bought in another recipe instead. So here’s my version of the layer bar recipe.