Heath Bar Dessert Food

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 TRIFLE

Steps:

• Prepare brownie mix as directed on package using water, oil, and eggs. Spread in pan. Bake then cool. Prepare pudding as directed using the milk.
• Cut brownies into 1 inch squares. Place half of the squares in bottom of 3 quart glass bowl. Pour half of the pudding over the brownies in the bowl. Top with half each of toffee bits and whipped topping . Repeat with the remaining brownies, pudding, toffee and whipped topping.
• Cover and refrigerate at 4 hours. Serve and enjoy!
• Optional: Garnish with chocolate curls. Make curls by pulling a vegetable peeler toward you across a milk chocolate candy bar. Press firmly using long thin strokes.

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 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 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.

Steps:

• Break up chocolate cake and add to the bottom of a 9X13 pan.
• Beat milk and chocolate pudding powder together until set.
• Then beat softened cream cheese and chocolate pudding together
• Spread cream cheese pudding mixture evenly over broken cake bits.
• Break up the Skor bars into small pieces(*I put the chocolate bars in a ziplock and hit them with a hammer to break them up)
• Sprinkle 6 broken/chopped Skor bars over pudding/cream cheese layer.
• Beat whipping cream to soft peaks and add white granulated sugar. Beat to stiff peaks.
• Spread whipped cream over Skor layer.

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 MERINGUE DESSERT

Steps:

• Chill the candy.
• Chill the bowl and beaters for the cream.
• Make 2 meringues.
• Beat 3 whites with 3/4 cup plus 2 T sugar for each one.
• Spread each meringue on waxed paper to make two 9" by 12" layers.
• Bake at 325 for 45 minutes.
• Remove paper and cool completely.
• Chop the bars to small bits.
• Beat the cream and vanilla.
• Make 2 layers.
• Place one meringue on serving tray.
• Spread half the whipped cream on top.
• Sprinkle half the candy on top of the cream.
• Repeat for second layer.
• Chill overnight.
• Cut into 16 pieces.

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.

CHOCOLATE HEATH DESSERT

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 13X9 cake pan.
• Beat cake mix, butter and eggs on low speed 30 seconds, then on medium speed one minute, scraping bowl occasionally.
• Pour into pan.
• Bake until toothpick inserted in center comes out clean (I shorten the time a bit from the directions, since you're only using 2/3 of the batter).
• While cake is cooling, beat together puddings, milk and ice cream until smooth and thick (about 2 minutes).
• Place mixture in refrigerator until cake is completely cooled.
• Smooth pudding mixture over cooled cake.
• Spread Cool Whip over top of pudding mixture.
• Sprinkle crushed Heath bars over top of Cool Whip.
• Refrigerate.

HEATH TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°.
• Grease or spray a large 15-1/2"x20" cookie sheet with cooking spray.
• In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
• Beat at medium speed with an electric mixer until fluffy.
• Stir in flour, Heath English Toffee Bits, coconut and pecans with wooden spoon until combined.
• Spread mixture into cookie sheet and pat down firmly.
• Bake at 350° for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
• Cool completely before cutting into bars.

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.

HEATH BAR CAKE (4 INGREDIENTS, EASY & DELICIOUS)

Steps:

• 1. Bake chocolate cake according to package directions in a 9x13 pan. Let cool and cut into squares.
• 2. Put Heath bars in a large freezer bag. Place on a cutting board and crush with a hammer. (or you can buy them already crushed on Amazon)
• 3. Make chocolate pudding according to package instructions.
• 4. Now the fun part. In a large clear bowl (it makes it prettier, but not necessary if you don't have one) Layer chocolate cake, chocolate pudding, Cool Whip, and crushed Heath Bars. Repeat. (Make sure the crushed Heath bars top the Cool Whip) And that's it. Pretty, easy and delicious.
• 5. Note: I have tried this with Butterfingers and Mini Reese's Peanut Butter cups, but (in my opinion) Heath Bars win hands down.