Best Heath Bar Cake Recipes

HEATH BAR CAKE

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.

HEATH BAR TOFFEE COFFEE CAKE

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.

HEATH BAR ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
• Whip the cream until it forms peaks that stand up.
• FOLD in the hot fudge topping, and cracked Heath Bars.
• Frost the Angel Food Cake with the above topping, including the inner circle.
• Refrigerate several hours to let it set.
• Enjoy!

HEATH BAR CAKE

Steps:

• Bake angel food cake as directed on box. Let cool upside down.
• To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
• Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.

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 BAR COFFEE CAKE

Steps:

• 1. In large mixing bowl, mix first 5 ingredients on low until resembles coarse meal. RESERVE one cup for topping.
• 2. To remaining ingredients, add buttermilk,soda,egg,& vanilla. Mix just until combined.Pour into buttered 9 x 13 pan In small bowl, mix pecans & heath bar. Pour wet into dry reserving Toffee mixture. Mix leftover 1/2 cup dry mix with toffee /nut mixture.
• 3. Sprinkle over batter in pan. Bake at 350 for 30-35 minutes. Tooth pick test. Cool completely because if you cut too soon it will be mushy!

HEATH BAR COFFEE CAKE

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.

HEATH BAR CHOCOLATE & TOFFEE COFFEE CAKE MUFFINS

Steps:

• In a medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ⅛ teaspoon salt. Cut butter into ½-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. When the mixture resembles coarse meal, stir in Heath or Skor bar bits.
• Preheat the oven to 350 degrees F. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. Combine butter and sugar in a large bowl, and blend with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in the flour mixture alternately with yogurt, beginning and ending with the flour mixture. Do not overmix.
• Coat 1½ muffin tins (18 cups) with cooking spray. Fill each cup one-third full with batter. Using half of the Heath bar mixture, generously top the batter. Fill with the rest of the batter and top with the remaining streusel. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking. Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack. Serve.

SKOR OR HEATH BAR CAKE

Steps:

• Prepare the cake mix according to the directions on the box for either two 8-inch or 9-inch layers. This step can be done a day in advance, provided that the layers are completely cooled before wrapping in nonstick aluminum foil.
• Assemble the cake by placing one layer on the end destination plate/platter. Spread the top ONLY with 1/2 of the caramel topping, allowing a little bit to dribble down the sides.
• Place the second layer on top of the caramel-topped first layer. Spread the remaining caramel on top of the second layer.
• Frost the cake with the chocolate frosting. It is okay (even preferable) for the caramel and chocolate frosting to blend a bit.
• On top of the frosting on the top layer, lightly press in the toffee bits until the top is coated. Although I didn't do so, you can also press toffee bits into the sides if enough remain.

HEATH BAR CAKE

Steps:

• Mix cocoa, soda, and water together and let stand while preparing the following: Cream butter, sugar, egg yolks and buttermilk. Sift the 2 cups flour and blend with butter and egg mixture. Add cocoa mixture, mixing well. Beat egg whites until stiff and gently fold into chocolate cake batter. Divide batter into the two cake pans and bake in middle of oven on same level rack for 20-25 minutes. Let cool about 15-20 minutes, then remove from pans and place first layer top side down onto cake plate. To frost,beat cream cheese, pudding mix, and milk or cream. Beat until soft and creamy. Spread half over cooled layer on cake plate. Crush all the Heath bars by wrapping plastic bag in towel and pounding frozen candy with hammer. Sprinkle candy over filling, then place second cake layer (top side up) over the filling. Spread remaining filling on second cake layer more of the candy on filling. Frost entire cake with largest frozen topping and decorate top with remainder of candy. Refrigerate for 4-6 hours. Slice down the middle and slice pieces from the side. Enjoy this delicious cake!

HEATH BAR CAKE (4 INGREDIENTS, EASY & DELICIOUS)

Steps:

• 1. Bake chocolate cake according to package directions in a 9x13 pan. Let cool and cut into squares.
• 2. Put Heath bars in a large freezer bag. Place on a cutting board and crush with a hammer. (or you can buy them already crushed on Amazon)
• 3. Make chocolate pudding according to package instructions.
• 4. Now the fun part. In a large clear bowl (it makes it prettier, but not necessary if you don't have one) Layer chocolate cake, chocolate pudding, Cool Whip, and crushed Heath Bars. Repeat. (Make sure the crushed Heath bars top the Cool Whip) And that's it. Pretty, easy and delicious.
• 5. Note: I have tried this with Butterfingers and Mini Reese's Peanut Butter cups, but (in my opinion) Heath Bars win hands down.

CHOCOLATE CARAMEL HEATH BAR CAKE

Steps:

• Pour boiling water over oatmeal and butter in large bowl; mix until butter is melted and let stand 10 minutes.
• Add sugar and eggs and mix well.
• Mix together flour, baking soda, salt and cocoa and stir into wet mixture.
• Mix in 1 cup of chocolate chips.
• Pour batter (it will be a little runnier than a usual cake batter) into a greased 9 x 13 pan. Sprinkle the rest of the chocolate chips over the top.
• Bake at 350 for 35-40 minutes. Don't overbake - check with knife after 30 minutes.
• While cake is still quite warm, poke holes every two inches or so with the handle of a wooden spoon. Drizzle caramel syrup over the cake evenly, spreading if necessary to get it even and so it goes down into the holes a little.
• Frosting:.
• Just before serving, carefully fold the pudding (I use one snack-pack of pudding and it's about perfect) into the Cool Whip. Frost the cake with it and sprinkle the crushed candy bars evenly over the top.
• Refrigerate any leftovers.

HEATH BAR CHEESE CAKE

Steps:

• 1. Make the vanilla wafer crust first. mix vanilla wafer crumbs with sugar and butter. Press in to a spring form pan about 9 inches. Refrigerate for 30 minutes. Heat oven to 350 degree's while making cake portion.
• 2. Beat the cream cheese and sugar together in a bowl until well blended. add 1 egg and beat well. Then add the next 2 eggs one at a time and beat well. Add sour cream and vanilla. Mix together well.
• 3. Pour half the cheese mixture in to pan. use 3/4 cup of heath bar and sprinkle on cheese mixture with the 1/4 cup of mini chocolate chips.
• 4. Spoon on remaining cheese mixture. and bake at 350 for one hour.
• 5. Cool 15 minutes,and sprinkle the rest of the heath bar bits on top. Cool completely and remove from spring form pan. Refrigerate at least 4 hours before serving. Garnish with more Heath bar pieces. Drizzle melted chocolate chips on top. Serve with whipped cream if desired. I usually do!!

HEATH BAR ICE CREAM CAKE

Steps:

• Layer the bottom of a 8 inch round springform pan with 1 1/4 cups of the macaroons.
• Spread chocolate ice cream evenly over the crumbs.
• Sprinkle 4 of the crushed Heath bars over the ice cream.
• Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
• Cover with remaining macaroons.
• Top evenly with vanilla ice cream.
• Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
• Cover and freeze for at least 8 hours or overnight.
• When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter.
• Slice and serve.
• Note: Place Heath bars in freezer until frozen.
• They are then easily broken with a mallet.
• Variations: Other cookies, such as chocolate wafers or vanilla wafers can be used intead of macaroons.

COFFEE HEATH BAR CRUNCH CAKE

Steps:

• Preheat oven to 350F and grease two 8 or 9 inch pans. In the bowl of an electric mixer combine flour, baking powder and salt. Add sugar, eggs and butter mix until fully combined.
• In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting. Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick. Once cooked let cool completely on a wire rack. In a mixing bowl beat heavy cream, powdered sugar and around 2 tbsp of coffee mixture. Beat until stiff peaks form.
• On serving plate place one layer of cake then spread with coffee whipped cream. Sprinkle 1/2 of the chopped Heath bars on top and place second cake on top. Place in fridge while making frosting. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes. Spread the frosting on top of cake and sprinkle remaining chopped Heath bars. Store in fridge.

HEAVENLY HEATH BAR CAKE

Steps:

• Mix cake mix, egg white, and diet soda. Bake as directed in a 9X13 pan sprayed with nonstick cooking spray. During the last few minutes of baking, put caramel and condensed milk in a sauce pan and stir on medium-low heat until smooth. Take cake out of oven, and using a wooden spoon, poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes. Sprinkle Heath bits over the top, reserving some for the top. Cool completely. Cover with container of Fat Free Cool Whip and sprinkle with remaining Heath bits. Put in fridge until ready to serve.

HEATH BAR CAKE RECIPE - (4/5)

Steps:

• Crumble up all of the Heath Bars (Note: It's easier to crumble each bar up individually while in package.) Stir together Heath Bars and container of Cool Whip. Tear off Angel Food cake in a separate bowl. Spread thin layer of Cool Whip mixture on bottom of container (sheet cake pan). Put cake pieces on top of Cool Whip spread. Pour pudding over cake pieces Spread the remaining Cool Whip mixture on top. Chill

HEATH BAR CAKE

Steps:

• Prepare and cook cake as directed on the box. When the cake is done cooking take it out of the oven and poke holes everywhere in the cake with a fork.
• Pour the whole can of sweetened condensed milk over the cake. While the cake is cooling mix the heath bar pieces with the whipped topping.
• When the cake is cool spread the whipped topping with pieces in it over the top of the cake then drizzle the caramel over that. Put in the fridge to chill. Then serve and enjoy.

NO BAKE HEATH BAR CAKE

Steps:

• In a buttered 9" x 13" pan break angelfood cake into chunks and spread evenly over the bottom.
• In a medium bowl, whisk together pudding mix and milk and pour over cake.
• Spread Cool Whip on top of cake-pudding mixture.
• Crush Heath bars into small chunks with a rolling pin and sprinkle on top of whipped cream.
• Cover cake with plastic wrap and refrigerate at least 3 hours before serving.