Heath Bars Food

HEATH CHEESECAKE BARS

Steps:

• First - gather your ingredients.
• Next - melt the butter.
• Then, use your Vitamix or food processor to crush the Oreo cookies and pretzels. Mix the butter and crushed mixture all together and push into the bottom of a 8x8 pan that is lined with parchment paper.
• Once your crust is made, time to whip up the cheesecake.
• In your stand mixer, on medium, mix the cream cheese until it's soft.
• Add in the egg, the sugar and vanilla. Mix well.
• Then, add in the peanut pieces, heath pieces and chocolate chips.
• Time to bake - set your oven to 350 degrees and bake for 30-33 minutes - until the edges are nice and golden brown.
• Let it cool for 25-35 minutes at room temperature and then in the fridge for at least 3 hours.
• Once the cheesecake is set - pull it out of the pan using the parchment paper. Then, take off the paper and place it on a cutting board. Cut away. I cut mine into 25 pieces.

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.

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 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 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 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 MUFFINS

Steps:

• Preheat oven to 400*F.
• Line 12 standard-size muffin cups with paper wrappers; set aside.
• Whisk together the flour, brown sugar, baking powder, and salt.
• In another bowl, stir together the milk, melted butter, egg, and vanilla.
• Make a well in the center of the flour mixture; add the milk mixture and stir just until combined.
• Do not overmix.
• Gently fold in the Heath Bar bits.
• Spoon batter into the prepared muffin cups; bake for 15-20 minutes, or until a toothpick tests out clean.
• Cool 5 minutes in tins before removing to wire racks and cool completely.
• Store airtight at room temperature.

HEATH BAR CRUNCH COOKIE BARS

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
• In the bowl of an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
• Add flour mixture; mix until just combined
• Stir in the chocolate chips and Heath Bar bits.
• Spray a 9x13" baking pan with non-stick cooking spray. Spread cookie dough evenly in the pan.
• Bake cookies 30-35 minutes. They will still be soft in the center. Remove from oven, and let pan cool completely on a wire rack. Cut into desired amount of bars. ENJOY!

HOMEMADE HEATH BARS

Steps:

• Grease a 15-in. x 10-inch pan with 1 tablespoon butter and set aside. ( I use my silpat mat here for lining the pan and it works great.)
• In a large pan, melt the remaining butter. Add the sugar, corn syrup and salt. And cook and stir over medium heat until a candy thermometer reads 295 degrees. This is hard-crack stage. Be careful doing this part because it is hot and you don't want to burn yourself.
• Quickly, and I do mean quickly before it hardens, pour into 15 x10 inch pan.
• Let stand at room temperature until completely cooled and hardened. This will take about 2 hrs.
• In a microwave, melt chocolate chips on 50% power, stirring every 30 seconds until melted. Spread over toffee.
• Let stand for 1 hour, you can also put this in the fridge to harden the chocolate up.
• Break into bite-size pieces. Store in an airtight container.
• Enjoy!

HEALTH BARS

Steps:

• Pre heat oven 180'C. line a 27cm X 18cm baking tin with greaseproof baking paper.
• Combine the first 7 ingredients into a large bowl.
• Place honey, raw sugar and butter into a small saucepan. Bring to the boil, stirring, Simmer for 5 minutes. Then add to dry ingredients, mix well.
• Press the mixture evenly into baking tin.
• Bake in preheated oven for 18-20 minutes until the top is golden brown.
• Cool and cut into bars. store in an airtight.
• container.

HEATH BAR BROWNIES

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
• Whisk flour, salt, and baking soda in small bowl to blend. Using electric mixer, beat sugar, eggs, and vanilla in large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour mixture. Fold in walnuts. Transfer to pan.
• Bake brownies until puffed and tester inserted into center comes out with a few moist crumbs attached, about 28 minutes. Sprinkle brownies evenly with chopped toffee bars. Cool in pan on rack. (Brownies can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.