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Heath Bar Biscotti



  • 6 T unsalted butter, melted
  • 6 T oil
  • 1/2 c white sugar
  • 1/4 c light brown sugar
  • 1 1/2 tsp vanilla
  • 1 tsp butterscotch extract
  • 3 eggs, lightly beaten
  • 3 c flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 c Heath bars coarsely chopped
  • 1/2 c whole pecans (I chop them)
Heath Bar Biscotti photo


  • 1

    Preheat oven to 350. Line a large baking sheet with parchment paper.

  • 2

    In mixing bowl, cream the oil, butter, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs.

  • 3

    Mix flower, baking powder and salt together and fold into batter. Fold in candy bar pieces and pecans.

  • 4

    Place batter on baking sheet (it will be thick and a little sticky) and form into two 8 x 3 inch logs, flouring hands (or use rubber gloves) as needed to shape dough.

  • 5

    Bake until set, about 25 minutes. Cool for 25mintues before transferring to a board.

  • 6

    Slice into 3/4” diagonal strips and place back on baking sheet—standing up. Bake 15 minutes. Cool well.



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