Skor Or Heath Bar Cake Recipes
HEATH BAR CAKE
Make and share this Heath Bar Cake recipe from Food.com.
Provided by JeriBinNC
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 546.5, Fat 24, SaturatedFat 10.4, Cholesterol 86, Sodium 572.2, Carbohydrate 80, Fiber 1.9, Sugar 47.4, Protein 7.6
BETTER THAN SEX CAKE II
Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!
Provided by ANGELADY41
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 5
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!
Nutrition Facts : Calories 193.3 calories, Carbohydrate 29.3 g, Cholesterol 9.7 mg, Fat 7.6 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 211 mg, Sugar 18.9 g
SKOR OR HEATH BAR CAKE
Tomorrow (December 3) is my DH's birthday, and he requested a Skor 2-layer cake. After looking at several recipes on 'Zaar, this is what I ended up making. It's more of a process than a recipe, though. I used milk chocolate cake mix and milk chocolate frosting, but you can use any variety. We haven't tasted it yet; I will post an update when we do.
Provided by JanieTeachGal
Categories < 60 Mins
Time 59m
Yield 1 2-layer cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the cake mix according to the directions on the box for either two 8-inch or 9-inch layers. This step can be done a day in advance, provided that the layers are completely cooled before wrapping in nonstick aluminum foil.
- Assemble the cake by placing one layer on the end destination plate/platter. Spread the top ONLY with 1/2 of the caramel topping, allowing a little bit to dribble down the sides.
- Place the second layer on top of the caramel-topped first layer. Spread the remaining caramel on top of the second layer.
- Frost the cake with the chocolate frosting. It is okay (even preferable) for the caramel and chocolate frosting to blend a bit.
- On top of the frosting on the top layer, lightly press in the toffee bits until the top is coated. Although I didn't do so, you can also press toffee bits into the sides if enough remain.
Nutrition Facts : Calories 276.1, Fat 7.5, SaturatedFat 2.3, Cholesterol 0.4, Sodium 256.1, Carbohydrate 54.8, Fiber 0.8, Sugar 23.9, Protein 1.3
SKOR/HEATH BAR BARK
These are delicious, simple and quick. You won't even know that the "crisp" is a saltine cracker. A cross between a cookie and candy, you break these up like you would peanut brittle or peppermint bark; they make a nice addition to any cookie platter or gift in a tin for the holidays or anytime of the year. You may use other nuts in place of the pecans (walnuts, almonds, etc). Prep and cook time does not include cooling time.
Provided by TheDancingCook
Categories Candy
Time 20m
Yield 35-40 crackers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- In a saucepan, melt the butter and sugar; bring to a boil and boil for 3 minutes, stirring occasionally.
- Meanwhile, line a cookie sheet (11 x 7 size works best) w/parchment paper; line with saltines, side by side with sides touching.
- Immedietely pour the butter/sugar mixture over the saltines to coat crackers completely.
- Bake for 5-6 minutes.
- Remove from oven; sprinkle bag of chocolate chips over the crackers and let them sit on counter for 5 minutes.
- With a spreader or rubber spatula, spread the melted chocolate to coat crackers completely and top w/chopped pecans.
- Cool completely (room temp or fridge) and break into pieces.
Nutrition Facts : Calories 141.5, Fat 9.7, SaturatedFat 5.2, Cholesterol 13.9, Sodium 75.9, Carbohydrate 14.8, Fiber 0.8, Sugar 11.4, Protein 0.9
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