Heathbarcake Recipes

HEATH BAR CAKE

Steps:

• Bake cake mix according to package directions, using a 9 x 13 x 2-inch pan.
• While still hot, punch holes in top of cake with a skewer or large fork.
• Pour sweetened condensed milk and caramel topping over hot cake.
• Let cake cool.
• Spread with whipped topping and sprinkle chopped Heath bars over all.
• Refrigerate until ready to serve.

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.

BETTER THAN SEX CAKE II

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

HEATH BAR CAKE(EASY DESSERT RECIPE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9x13-inch baking dish with non-stick spray or butter. Or, line it with parchment paper.
• In a large bowl, beat together cake mix, eggs, oil, and water for 1-2 minutes, or until well-combined.
• Pour the cake batter into the greased/lined pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool slightly for 10-15 minutes. Then, poke holes into the warm cake with a large fork or skewer.
• Pour caramel and sweetened condensed milk over the cake. Allow the cake to cool completely.
• Spread whipped topping evenly over the cake and top with chopped Heath bars. Refrigerate for at least 4 hours. Serve chilled, and enjoy!

HEATH BAR CAKE

Steps:

• Mix cocoa, soda, and water together and let stand while preparing the following: Cream butter, sugar, egg yolks and buttermilk. Sift the 2 cups flour and blend with butter and egg mixture. Add cocoa mixture, mixing well. Beat egg whites until stiff and gently fold into chocolate cake batter. Divide batter into the two cake pans and bake in middle of oven on same level rack for 20-25 minutes. Let cool about 15-20 minutes, then remove from pans and place first layer top side down onto cake plate. To frost,beat cream cheese, pudding mix, and milk or cream. Beat until soft and creamy. Spread half over cooled layer on cake plate. Crush all the Heath bars by wrapping plastic bag in towel and pounding frozen candy with hammer. Sprinkle candy over filling, then place second cake layer (top side up) over the filling. Spread remaining filling on second cake layer more of the candy on filling. Frost entire cake with largest frozen topping and decorate top with remainder of candy. Refrigerate for 4-6 hours. Slice down the middle and slice pieces from the side. Enjoy this delicious cake!

NO BAKE HEATH BAR CAKE

Steps:

• In a buttered 9" x 13" pan break angelfood cake into chunks and spread evenly over the bottom.
• In a medium bowl, whisk together pudding mix and milk and pour over cake.
• Spread Cool Whip on top of cake-pudding mixture.
• Crush Heath bars into small chunks with a rolling pin and sprinkle on top of whipped cream.
• Cover cake with plastic wrap and refrigerate at least 3 hours before serving.

HEATH BAR COOKIES BY DEVONNA BANKS OF BUTTER BAKERY RECIPE BY TASTY

Steps:

• In a large bowl, stir together the granulated and brown sugars, melted butter, and salt.
• Stir in the eggs until completely incorporated. Add the vanilla and stir to combine.
• Add the flour and baking soda and stir until there are no lumps or white streaks.
• Remove the Heath bars from the freezer and smack on the counter to break into pieces. Add to the cookie dough and fold to incorporate.
• Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (or freeze for up to 3 months).
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Scoop the chilled cookie dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 11-13 minutes, or until the edges just start to brown. Let the cookies cool on the baking sheets for about 10 minutes.
• Enjoy!