Heath Crunch Caramel Dip Food

HEATH BAR DIP

Steps:

• In a large bowl, beat cream cheese, sugars and vanilla together until smooth and fluffy. Gradually, beat in heavy cream, adding about 1/2 cup of cream at a time. Beat on high until light and fluffy. Fold in about two-thirds of Heath Bars. Transfer to a serving bowl and chill in the refrigerator until ready to serve.
• When ready to serve, top the dip with the remaining chopped Heath bars. Drizzle with caramel sauce. Serve with preztels and apples for dipping.

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 FRUIT DIP

Steps:

• Take the cream cheese and spread over a plate.
• Pour the carmel dip over the cream cheese. (the dip works best if has not been in the refrigerator).
• Sprinkle the heath topping over the top (just enogh to cover the carmel).
• Enjoy!

THE BEST CARAMEL DIP

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine.
• Stir constantly until mixture comes to a light bubbly boil, with just a few bubbles popping through the surface of the caramel (see notes for more details).
• Remove from heat right away and add the vanilla. Stir to combine.
• Serve warm or at room temperature with apple slices and pretzels, or drizzle over ice cream.

HEATH SALTED CARAMEL COOKIES

Steps:

• Combine first 4 ingredients in a small bowl and whisk together.
• Mix butter and sugars for several minutes, until light and fluffy.
• Add eggs and vanilla to butter/sugar mixture and combine well.
• Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
• Refrigerate cookie mix overnight. This will allow the flavors to combine.
• Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt.
• Bake at 350 for 10-12 minutes.

BUTTERSCOTCH CARAMEL DIP

Steps:

• In medium saucepan, heat ingredients over medium heat.
• Cook until mixture thickens, about 10 minutes.
• Transfer to a small bowl and let cool 15 minutes before using. Use as dip for fruit, pretzels, or small pieces of angel food cake.

BEN & JERRY'S HEATH BAR CRUNCH ICE CREAM

Steps:

• Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
• Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.