Heath Bar Dessert Recipes

HEATH BAR PIE

Steps:

• Spread caramel topping into pie crust.
• Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
• Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

HEATH BAR CAKE

Steps:

• Preheat oven to 350 degrees
• Bake cake mix according to package directions - adding in flour, sugar, vanilla and an egg
• Spread in a 9 x 13 x 2-inch pan.
• Bake as directed until a toothpick inserted in center comes out clean.
• While still hot, poke holes in the top of cake with a skewer or large fork.
• Pour caramel topping and sweetened condensed milk over hot cake.
• Let cake cool completely.
• Spread with whipped topping and sprinkle crushed Heath bars over entire cake
• Refrigerate until ready to serve.

HEATH BAR CAKE

Steps:

• Bake your cake mix according to directions, using a 9x13" pan. Cool for about 15 minutes.
• Use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. (Try not to poke them all the way to the bottom or the sauce will pool in the bottom of the pan and make the cake soggy.)
• Pour the sweetened condensed milk slowly over the cake, trying to get most of the sauce into the holes. Do the same thing with the caramel sauce.
• Sprinkle with about a third of the crushed Heath bars. Cool completely, then cover and chill for at least an hour, or overnight.
• Before serving, beat the heavy cream in a mixing bowl till soft peaks form. Beat in the powdered sugar and vanilla till well combined.
• Spread whipped cream over the top of the cake. Sprinkle remaining Heath pieces on top before serving.
• Refrigerate any leftovers. Cake is even better the next day!

HEATH BAR CRUNCH COOKIE BARS

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
• In the bowl of an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
• Add flour mixture; mix until just combined
• Stir in the chocolate chips and Heath Bar bits.
• Spray a 9x13" baking pan with non-stick cooking spray. Spread cookie dough evenly in the pan.
• Bake cookies 30-35 minutes. They will still be soft in the center. Remove from oven, and let pan cool completely on a wire rack. Cut into desired amount of bars. ENJOY!

HEATH COOKIE BARS

Steps:

• Preheat the oven to 350 degrees. Line a 9 x 13-inch baking dish with parchment paper and set aside.
• In a large bowl, beat together the softened butter, brown sugar, vanilla and egg yolks on low speed until smooth.
• Add the flour, salt and 1 cup Heath toffee bits and stir until just combined. The mixture will be thick and crumbly.
• Empty mixture into the prepared baking dish and press it out evenly using wet fingers. Bake for 25 minutes, until golden.
• Remove from the oven and immediately sprinkle chocolate chips over the top. Let sit for 5 minutes, then spread evenly using an offset spatula. Sprinkle with the remaining Heath toffee bits.
• Cool completely then refrigerate for 20 minutes to allow the chocolate to set up. Lift from the pan using the parchment paper onto a cutting board, then cut into squares and serve.

HEATH BAR DESSERT

Steps:

• Mix graham crackers, soda crackers and margarine.
• Put 2/3 of crumbs in a 9x13 pan.
• Beat pudding mix and milk.
• Add ice cream and mix well.
• Pour over crumbs in pan.
• Chill until firm.
• Spread Cool Whip over top.
• Crush candy bars and mix with remaining crumbs.
• Sprinkle on top of Cool Whip.
• Chill.

HEAVENLY HEATH BAR DELIGHT

Steps:

• 1. Combine flour, 1/2 c. pecans and butter. Mix until crumbly. Press into a 9x13 baking pan. Bake at 370 degrees for 15 minutes or until lightly browned. Cool completely.
• 2. In a medium size bowl, beat cream cheese until fluffy. Gradually add powdered sugar and vanilla mixing well. Fold in 1 cup cool whip and 2 crushed heath bars. Spread over cooled crust.
• 3. Mix pudding and milk until thick. Spread over cream cheese filling. Carefully spread remaining cool whip over pudding. Top with 1/4 cup of reserved pecans and 2 crushed heath bars. Cover and chill.

HEATH BAR DESSERT

Steps:

• Mix cookie crumbs and margarine together and press in bottom of 13x9 cake pan.
• Bake at 350 for 8-10 minutes.
• Cool.
• Mix ice cream and pudding mix together well.
• Pour over cooled crust.
• Spread cool whip over top.
• Sprinkle with crushed candy bars.
• Refrigerate at least 1 hour or until ready to serve.
• May also be frozen but set out at room temp for about 15 minutes before cutting into squares.