Heath Bar Fudge Food

HEATH BAR FUDGE

Steps:

• Line 8-inch square pan with parchment paper leaving a slight overhang; sprinkle with 1/2 cup of crushed Heath bar (or other candy). Melt chocolate chips in condensed milk over low heat. Add rest of candy and peanuts. Pour into pan; chill. Cut into squares and enjoy!

HEATH BAR TOFFEE FUDGE RECIPE

Steps:

• Spray pan with cooking spray and cover bottom and sides of the pan with parchment paper and set aside.
• In a medium size bowl, add chocolate chips and butter. Melt chips in microwave in 30 second bursts until completely melted and smooth.
• Do not cook for more than 30 seconds at a time or you will burn them.
• Fold in sweetened condensed milk.
• Fold in 4 ounces of the Heath Bar English Toffee Baking Bits.
• Spread mixture evenly into the pan.
• Press rest of the Crushed Heath Candy Bars Topping into the top of the fudge.
• Cover baking pan with foil and place in refrigerator until fudge is firm. Place fudge on cutting board and cut into 1-2" pieces and enjoy!

HEATH BAR ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
• Whip the cream until it forms peaks that stand up.
• FOLD in the hot fudge topping, and cracked Heath Bars.
• Frost the Angel Food Cake with the above topping, including the inner circle.
• Refrigerate several hours to let it set.
• Enjoy!

HEATH BAR TORTE

Steps:

• Preheat oven to 450 for 10 to 15 minutes.
• Beat egg whites until stiff.
• Add salt and cream of tartar.
• Add vanilla.
• Add sugar gradually.
• Grease a 9" x 13" pan.
• Put mixture in pan.
• Put in oven which as been heated 10-15 minutes.
• Turn off oven and leave pan in oven over night or for 8 hours.
• DO NOT peak in the oven during this time.
• Remove from oven.
• Whip 1/2 pint whipping and put on torte.
• Sprinkle 6 small curshed Heath Bars on top.

HEATH BAR ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• Mix together the chocolate crumbs and the butter and pat onto the bottom of a 13X9X2 inch pan.
• Place in freezer to firm up while preparing filling.
• Remove Heath Bars from refrigerator and crush into smallish pieces.
• Soften ice cream and mix with the crushed candy bars.
• Carefully spread the ice cream over the crumb crust, cover with foil and freeze overnight.
• Sauce: In a double boiler, melt chocolate chips and butter, stirring often.
• Add sugar and evaporated milk and cook until thickened,stirring, about 8 minutes.
• Remove from heat and add vanilla.
• Serve warm over squares of ice cream pie.
• Sauce can be made ahead.
• Refrigerate until needed and slowly warm again to serve.
• Note: This sauce keeps well, refrigerated, and is nice to have on hand for instant desserts.

HEATH BAR FUDGE

Steps:

• Line 8x8 inch pan with wax paper, grease paper. Combine chocolate chips, butter, and sweetened condensed milk in a microwave safe bowl. Heat for 1 minute on high. Stir until melted and well blended. (If necessary, reheat in 10 second intervals followed by stirring.)
• Add vanilla and crushed candy bars, mix well.
• Pour mixture into pan and refrigerate until firm, at least 2 hours. Remove from pan and wax paper by turning over onto cutting surface and peeling off paper. Cut into small squares.