Heathbarcake 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:

• 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:

• Combine whipping cream, cocoa and powdered sugar in a mixing bowl and refrigerate overnight.
• The next day, whip the mixture until stiff.
• Smash the Heath bars into small pieces between layers of wax paper.
• Fold Heath bars into whipped cream mixture.
• Split angel food cake into three layers.
• Spread whipped cream mixture between layers and all around cake.
• Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar with an electric mixer in a large bowl until creamy. Beat egg and vanilla extract into the butter mixture.
• Sift flour, baking soda, and salt together in a separate bowl; stir into the butter mixture. Fold chopped candy bars into the mixture. Drop batter by the teaspoonful onto prepared baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.

Steps:

• In a large bowl, stir together the granulated and brown sugars, melted butter, and salt.
• Stir in the eggs until completely incorporated. Add the vanilla and stir to combine.
• Add the flour and baking soda and stir until there are no lumps or white streaks.
• Remove the Heath bars from the freezer and smack on the counter to break into pieces. Add to the cookie dough and fold to incorporate.
• Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (or freeze for up to 3 months).
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Scoop the chilled cookie dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 11-13 minutes, or until the edges just start to brown. Let the cookies cool on the baking sheets for about 10 minutes.
• Enjoy!