Heath Bars Recipes
Justin Said:
Looking for recipes for peanut brittle and toffee, Heath Bar type.?We Answered:
HEATH BAR CANDY1/2 lb. Butter
1 Cup Sugar
1/2 Cup Nuts, Finely Chopped
1/3 Cup Chocolate Chips
Combine first 3 ingredients and boil, stirring constantly, until it thickens and looks like a brown paper bag.
Pour on greased cookie sheet.
Sprinkle the chocolate chips on top.
Let melt and spread smooth over the mixture.
Let cool and harden. Break into pieces.
Enjoy!
Amy Said:
What is a good dessert recipe that incorporates Heath bars?We Answered:
Your boyfriend will love any of these! The first is a tart, the second is a cookie bar, the third is another bar, and the fourth is a candy bar dessert.Coffee Toffee Ice Cream Tart
Crust and Filling
1 1/2 cups finely ground chocolate wafer cookies
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
1/2 cup coarsely chopped Heath candy bars
1 1/2 pints coffee ice cream, slightly softened
Topping
1/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces good quality white chocolate, chopped
1 teaspoon vanilla extract
--Preheat oven to 325 degrees. Butter 9-inch tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are very moistened. Press crumb mixture onto bottom and up sides of prepared pan. Bake until crust is set about 9 minutes. Cool completely. Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze for at least 4 hours or until firm. Combine cream and butter in a medium saucepan. Bring to simmer. Remove from heat and add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable about 15 minutes. Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm for about four hours. Use small knife carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.
Caramel Chocolate Chip Bars
1/2 cup butter (no substitutes)
32 caramels
1 (14 ounce) can sweetened condensed milk
1 (18 1/4 ounce) package yellow cake mix
1/2 cup vegetable oil
2 eggs
2 cups miniature semisweet chocolate chips
1 cup vanilla chocolate chips or white chocolate chips
1 Heath candy bar, chopped (1.4 ounces)
--In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool. In a mixing bowl, combine the cake mix, oil and eggs; mix well. Stir in chips and chopped candy bar (dough will be stiff). Press three-fourths into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 15 minutes. Place on a wire rack for 10 minutes. Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes or until edges are golden brown. Cool for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour or until serving.
Peanut Butter Heath Bar Blondies
1 1/2 cups unsalted butter, softened
1 1/2 cups smooth peanut butter
2 1/2 cups sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour
Topping
1 cup peanut butter chips
3 tablespoons heavy cream
4 coarsely chopped Heath candy bars
1/2 cup finely chopped unsalted peanuts
--Grease and flour a 18 x 12 inch jelly roll pan. In a large mixing bowl, cream together the butter and peanut butter until fluffy. Add in the sugar and beat until smooth. Add in the eggs and vanilla; mix until well combined. Add in the flour and beat until well mixed. Evenly spread the batter into the jelly roll pan. Bake at 325 degrees for 25-30 minutes or until a pick comes out with moist crumbs attached. Let cool to room temperature. In a saucepan, melt the peanut butter chips and cream over medium heat, stirring until smooth. Drizzle the mixture over the cooled blondies. Sprinkle the chopped Heath bars and peanuts on top. Let cool to room temperature before slicing and serving.
Chocolate Candy Bar Dessert
2 cups chocolate cookie crumbs
1/2 cup sugar, divided
1/2 cup margarine, melted
1 (8 ounce) package cream cheese
1 (12 ounce) package whipped topping
8 Heath candy bars or Skor candy bars
3 cups milk, cold
2 (4 ounce) packages instant chocolate pudding mix
--In 9x13 inch pan, mix crumbs, 1/4 cup sugar and butter.
Press firmly into bottom of pan. Refrigerate 10 minutes. In medium bowl, beat cream cheese and remaining 1/4 cup sugar with wire whisk until smooth. Gently stir in half of whipped topping. Spread mixture evenly over crust. Sprinkle 1/2 of chopped candy bars over cream cheese layer. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Pour over chopped candy bar layer. Let stand 5 minutes. Spread remaining whipped topping over pudding layer. Sprinkle with remaining 1/2 of chopped candy bars. Refrigerate 2 hours or until set.
Enjoy!
Kevin Said:
I am looking for a dessert recipe: it was german chocolate cake, caramel, condensed milk, &heath bars. Help?We Answered:
Iit's called better than sex cake, or the G rated version better than anything cake.INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.
Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan
Timothy Said:
Chocolate Heath Bar Cake Recipe?We Answered:
Chocolate Heath Bar Cake1 package German chocolate cake mix
1 jar (14 1/2 oz.) caramel ice cream topping
1 can (14 oz.) sweetened condensed milk
1 container (12 oz.) frozen whipped topping, thawed
6 Heath Bars
Cook the cake as directed on the box in a 13 x 9 inch cake pan. Remove from the oven and poke holes in the top.
Pour the caramel topping over the warm cake and spread, being sure it goes into the holes.
Pour the sweetened condensed milk over the cake so it also goes in the holes.
Refrigerate to cool completely.
Spread the whipped topping on top. Break up the Heath Bars (Hint: do it with a hammer in a plastic food storage bag) and sprinkle on top of the whipped topping.
Here's another one:
Ingredients
2 c Flour
1 c Brown sugar
1/2 c Sugar
1/2 c Butter
1 1/4 c Nuts, chopped
1 c Chocolate chips
9 Heath Bars
1 ts Baking soda
1 c Buttermilk
1 Egg
1 ts Vanilla
Instructions
1. Preheat oven to 350. Mix flour and sugars in a large bowl. Cut in butter until as fine as cornmeal. Set aside 1/2 of mixture for topping.
2. Coarsely chop 7 Heath Bars. Add them to remaining flour mixture, along with 1 cup chopped nuts, and chocolate chips. Add baking soda to buttermilk and stir into mixture. Add egg and vanilla, stirring well.
3. Pour mixture into a prepared, greased and floured 9" x 13" pan. Coarsely chop remaining 2 Heath Bars. Add to reserved crumb mixture along with remaining chopped nuts. Sprinkle over batter.
4. Bake at 350 degrees for 35 minutes. Cool before serving
Veronica Said:
Recipe wanted for "Heath Bars" with butter, saltine crackers and?We Answered:
Heath BarsSaltine crackers, enough to cover cookie sheet
2 sticks of butter
1 c. brown sugar
1 (12 oz.) bag chocolate chips
Line a cookie sheet with crackers. In saucepan, melt butter, then add brown sugar. Boil 3 minutes. Remove from fire and pour over crackers. Put pan in oven, 350 degree preheated, for 5 minutes. Mixture will be bubbling. Take out, sprinkle chocolate chips over top and smooth around until chips melt. Smooth like frosting a cake. Cool one hour and cut into pieces.