Heath Bar Coffee Cake Recipes

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.

Steps:

• Mix together sugars, butter,salt, flour& vanilla.
• Mix 3/4 cup of the mixture with crushed Heath bars& nuts.
• Set aside.
• To rest of sugar mixture, add buttermilk& soda.
• Beat until smooth.
• Pour batter into greased 13x9" pan.
• Top with reserved mixture.
• Bake for 30 minutes at 350.

Steps:

• For crust, heat butter in pan mix in crushed graham crackers.
• Pour mixture in 9" pan and press down firmly.
• Slice pound cake into chunks and start the cake with one thin layer of pound cake chunks on top of crust.
• For ice cream layer, mix crushed heath bars into ice cream (reserve some for garnish) and then stir in caramel sauce.
• Spoon 1/3rd of ice cream mixture on top of pound cake layer.
• Repeat layering of ice cream mixture and pound cake until ingredients are gone.
• Put pan in freezer for several hours or overnight.
• Once frozen, take cake out of pan and frost with a coat of cool whip. Sprinkle the remaining heath bars on top.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
• Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
• Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
• Add in buttermilk, egg and vanilla; beat until JUST combined.
• Transfer to prepared baking dish.
• Sprinkle with reserved toffee topping evenly over batter.
• Bake for about 35 minutes, or until golden brown and the cake tests done.
• Cool completely in baking dish and cut into squares.

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
• Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)

Steps:

• In a large 12 oz. mug, mix coffee, syrup and cocoa.
• Add steamed or heated milk to taste and enjoy!

Steps:

• Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate.
• In large bowl, beat cream cheese with sugar at medium speed until fluffy.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream and vanilla; blend until smooth.
• Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling.
• Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top.
• Refrigerate until chilled.

Steps:

• Preheat oven to 350 degrees (F) Grease and flour a 9x13 cake pan.
• Mix brown sugar, flour and margaine in a large bowl.
• Remove 1 cup of this mixture and set aside for topping.
• Add egg, milk, baking soda, salt and vanilla to batter.
• Pour batter in cake pan.
• In a medium bowl, combine reserved mix, Heath bars and nuts to make the topping.
• Sprinkle topping over cake.
• Bake for 35 minutes.

Steps:

• In a large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11x7-in. baking pan. Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean.