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Commercial RecipeHEATH Bar Toffee Skillet


0 minutes
16 (8-inch) skillets

This rustic HEATH Bar Toffee Skillet will warm hearts and lift spirits. Your guests will be delighted to find HERSHEY'S MINI KISSES Milk Chocolates and HEATH Bar pieces in this unique dessert that will end any meal on a sweet note.

Ingredients & Directions


  • 3 lbs.
    unsalted butter, softened
  • 3 lbs.
    light brown sugar
  • 3 lbs.
    granulated sugar
  • 1 lb. 5 oz. (12 large)
  • 1 oz.
    vanilla extract
  • 5 lbs. 10 oz.
    all-purpose flour
  • 2 oz.
    baking soda
  • 1-1⁄2 oz.
  • 3 lbs. 12 oz.
    HEATH English Toffee Bars with Chocolate, coarsely chopped (Item# 60805)
  • 4 lbs. 8 oz.
    HERSHEY'S MINI KISSES Milk Chocolates (Item# 14625)



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray 16 (8-inch) cast iron skillets with 2-inch sides with vegetable cooking spray. Place parchment paper on sheet pans. Set aside.


Mix butter, brown sugar and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing just until combined. Blend flour, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in HEATH English Toffee Bars with Chocolate and HERSHEY'S MINI KISSES Milk Chocolates. Spread 24 oz. dough evenly in each prepared skillet. Place skillets on prepared sheet pans.


Bake 20 to 25 minutes* or until top and edges are golden brown.


Step 3: If using convection oven, rotate pan one-half turn (180°) after 10 minutes of baking.