Heath Bar Coffee Food

HEATH BAR COFFEE

Steps:

• 1. In a large 12 oz. mug, mix coffee, syrup and cocoa.
• 2. Add steamed or heated milk to taste and enjoy!

HEATH BAR TOFFEE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
• Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
• Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
• Add in buttermilk, egg and vanilla; beat until JUST combined.
• Transfer to prepared baking dish.
• Sprinkle with reserved toffee topping evenly over batter.
• Bake for about 35 minutes, or until golden brown and the cake tests done.
• Cool completely in baking dish and cut into squares.

HEATH BAR COFFEE CAKE

Steps:

• Mix together sugars, butter,salt, flour& vanilla.
• Mix 3/4 cup of the mixture with crushed Heath bars& nuts.
• Set aside.
• To rest of sugar mixture, add buttermilk& soda.
• Beat until smooth.
• Pour batter into greased 13x9" pan.
• Top with reserved mixture.
• Bake for 30 minutes at 350.

HEATH BAR COFFEE

Steps:

• In a large 12 oz. mug, mix coffee, syrup and cocoa.
• Add steamed or heated milk to taste and enjoy!

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
• Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)

HEATH BAR COFFEE CAKE

Steps:

• 1. In large mixing bowl, mix first 5 ingredients on low until resembles coarse meal. RESERVE one cup for topping.
• 2. To remaining ingredients, add buttermilk,soda,egg,& vanilla. Mix just until combined.Pour into buttered 9 x 13 pan In small bowl, mix pecans & heath bar. Pour wet into dry reserving Toffee mixture. Mix leftover 1/2 cup dry mix with toffee /nut mixture.
• 3. Sprinkle over batter in pan. Bake at 350 for 30-35 minutes. Tooth pick test. Cool completely because if you cut too soon it will be mushy!

HEATH BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat butter well and blend in sugar, egg yolk and vanilla.
• Mix in flour, 2/3 cup HEATH bars and nuts by hand.
• Press into ungreased 10 x 15 inch cookie sheet.
• Bake 18- 20 minutes or until browned.
• Immediately sprinkle remaining HEATH bars evenly over top.
• Cool slighty and cut into bars while still warm.

COFFEE HEATH BAR ICE CREAM

Steps:

• Prepare an ice water bath to cool the ice cream custard.
• In a heavy bottomed pot, combine whole milk, cream, ½ cup sugar and coffee syrup and coffee granules. Heat over medium heat until just simmering.
• Meanwhile, whisk egg yolks with remaining 1/4 cup sugar until light in color; about 1 minute.
• Carefully, pour a light stream of the milk mixture into the egg yolks while continuously whisking. If you pour all of the hot milk in at once, you'll get scrambled eggs. Once they are combined, pour the whole mixture back into the pot. Stir the mixture constantly over medium heat with a wooden spoon. When the custard is finished, it will coat the back of the wooden spoon and when you run your finger down the back of the utensil, the custard will not run. If you have a thermometer, the mixture will be around 175 to 180 degrees. This process could take about 10 minutes to complete.
• Pour the custard through a fine sieve or strainer into a large bowl. Place the bowl in the already prepared ice bath and stir to cool. Once the ice cream is cool, place a piece of plastic wrap directly on top of the custard and refrigerate overnight. Prepare the ice cream in an ice cream maker according to the manufacturers instructions, adding the crushed Heath Bar during the last 5 minutes.

CARAMELIZED HEATH BAR COFFEE ICE-CREAM CAKE

Steps:

• For crust, heat butter in pan mix in crushed graham crackers.
• Pour mixture in 9" pan and press down firmly.
• Slice pound cake into chunks and start the cake with one thin layer of pound cake chunks on top of crust.
• For ice cream layer, mix crushed heath bars into ice cream (reserve some for garnish) and then stir in caramel sauce.
• Spoon 1/3rd of ice cream mixture on top of pound cake layer.
• Repeat layering of ice cream mixture and pound cake until ingredients are gone.
• Put pan in freezer for several hours or overnight.
• Once frozen, take cake out of pan and frost with a coat of cool whip. Sprinkle the remaining heath bars on top.