Best Heath Bar Coffee Cake Recipes

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 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.

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.