Heath Bark Food

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!

SKOR/HEATH BAR BARK

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.

HEATH BAR BRICKLE OR "CHRISTMAS CRACK"

Steps:

• Preheat oven to 400F
• Line a large cookie sheet with aluminum foil and cover it with a single layer of saltine crackers.
• In a saucepan, melt butter and sugar together. Bring to boil then let cook for 3-5 minutes.
• Pour hot caramel over the saltines and place the pan in the oven for 5-8 minutes until caramel is hot and bubbly.
• Remove pan from oven and immediately cover the top with chocolate chips. Let set for 3-5 minutes so the chocolate begins to melt.
• Use a nonstick spatula to spread the chocolate into a single layer and then top with crushed Heath bars.
• Place pan in freezer for several hours until set.
• Turn pan over and carefully remove the foil. Break the bark into pieces.
• Can be stored at room temperature or in the refrigerator if chocolate gets too soft.

HEATH BARK

Steps:

• Chop up the chocolate and put in microwave safe bowl. Melt 60 seconds, then every 15 seconds, stirring until melted.
• Put wax paper on cookie sheet with edges (I used my 15x21 to make thin). Pour melted chocolate onto cookie sheet and spread thin with the spoon you stirred with. Then sprinkle heath over top. Leave to harden. Tgen break into pieces.
• Put into container, and I store somewhere cold, so it doesn't melt.
• Ok, so I re melted so the heath would get inside the chocolate. It was then 1/2 bag heath chips to the bar of chocolate bark, and 2 big scoops of peanut butter. Oh, oh, yum. I licked the spoon!

HEATH BARS

Steps:

• Line an 11x7-inch pan with well-greased wax or parchment paper. Set aside.
• Melt the butter on low in a heavy saucepan. Stir in the sugar, syrup and water. Stirring constantly, use a candy thermometer and cook until the mixture reaches 305 degrees F.
• Pour the hot candy onto the prepared pan. Spread the mixture to the edges. Allow to sit until the mixture is stable but still hot. Spread the melted chocolate chips over the top. Sprinkle nuts over the top of the chocolate and gently press in.
• Allow the candy to cool and harden. Break into pieces and store in an airtight container.

HEATH BAR FROSTING FOR ANGEL FOOD CAKE

Steps:

• Scald milk in saucepan. Mix together sugar, flour, and salt. Pour milk over dry mixture and stir. Bring to a boil, stirring constantly until thick. Let cool.
• Cream butter and powdered sugar. Add cold boiled mixture and vanilla and mix well.
• Cut cake into 3 or 4 horizontal layers and spread on frosting, sprinkle with crushed Heath bars. Frost outside of cake if desired and sprinkle with more crushed Heath bars.
• Refrigerate until serving.

HEATH BAR CANDY

Steps:

• Mix sugar, butter, and 1/2 cup nuts in a medium iron skillet and stir constantly over medium-low heat.
• Mixture will become light brown, smell caramelized, and spoon tracks will show as you stir.
• Cook until it reaches the hard crack stage when dropped in cold water (300 degrees on a candy thermometer).
• Pour mixture on a cookie sheet with sides.
• Unwrap Hershey's Bars and place on hot candy - then spread it all over as it melts a bit.
• Sprinkle with remaining pecans. Let cool completely then break into pieces.
• Store covered at room temperature.

ALMOST HEATH BARS

Steps:

• Sift flour into a bowl.
• Cream egg yolk, vanilla, brown sugar and butter.
• Add creamed mixture to flour and mix well.
• Spread mixture onto a greased cookie sheet.
• Bake at 250 degrees for 15 minutes.
• While it's still hot, sprinkle chocolate chips on top.
• Return to the oven for 2 minutes or until chocolate is melted.
• Remove from oven and spread chocolate over toffee.
• Sprinkle pecans over top.