I found some Skor candy bars in the American section of the grocery store. I took them home and beat the living hell (if candy actually lived, that is) out of them with the dull edge of a knife to make tiny little shards of toffee pieces, all of which would end up being whipped into a very basic cookie dough. I had seen a recipe for something like this before but never got around to getting the candy. For a long time, it did not occur to me that I did not have to have an actual Heath bar or Skor bar but could have substituted with Daim, which is a reasonable European facsimile. After the fact, I also realized that the Daim option would have been considerably less expensive. Of course, in the 'land of plenty' (or too much), you can get large bags of Skor or Heath already broken into baking-sized bits.
At last, after releasing all kinds of pent-up aggression on a stack of candy bars, I was ready to make a type of cookie I had never made before. By most estimates, it was very good and very sweet.
Chocolate-covered toffee cookies
Preheat oven to 350F/175C
1 cup sugar
3/4 cup butter
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup crushed toffee candy bits
sugar for rolling
Combine butter, sugar. Then add egg, vanilla. Add in the dry ingredients (flour, baking powder, baking soda). Beat until mixed. Stir in the toffee candy. Shape dough into small balls. Roll the balls in sugar and place on a cookie sheet. Flatten the balls with the bottom of a glass.
Bake 10-12 minutes. Cool 2 minutes, sprinkle with more sugar while cookies are still warm.