Best Heath Bar Toffee Coffee Cake Recipes

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HEATH BAR TOFFEE COFFEE CAKE



Heath Bar Toffee Coffee Cake image

This is a dangerous cake to have around, it's *so* delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.

Provided by Kittencalrecipezazz

Categories     Breads

Time 50m

Yield 16 squares

Number Of Ingredients 12

2 cups flour
1 cup dark brown sugar (well packed)
1/2 cup white sugar
1/2 cup butter, room temperature (no substitutes!)
1/2 teaspoon salt
5 (1 1/2 ounce) Heath candy bars, chopped (or use 1-1/2 cups Skor toffee bits)
3/4 cup mini chocolate chip
1 1/2 cups chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
2 teaspoons vanilla

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 CHOCOLATE & TOFFEE COFFEE CAKE MUFFINS



Heath Bar Chocolate & Toffee Coffee Cake Muffins image

Obtained online. http://www.cookincanuck.com/2010/05/heath-bar-chocolate-toffee-coffee-cake/

Provided by Chrystal Cackler @journeyrock92

Categories     Muffins

Number Of Ingredients 19

FOR THE STREUSEL
1/2 cup(s) brown sugar
1/2 cup(s) all-purpose flour
teaspoon(s) ground cinnamon
1/2 teaspoon(s) freshly ground nutmeg
1/8 teaspoon(s) salt
1/4 cup(s) unsalted butter, chilled
3/4 cup(s) heath or skor bar bits (or any other crumbled chocolate and toffee candy bar)
FOR THE CAKE
3 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1 1/2 teaspoon(s) baking soda
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground nutmeg
3/4 can(s) unsalted butter
1 1/3 cup(s) granulated sugar
3 - eggs
1 teaspoon(s) vanilla extract
1 1/2 cup(s) plain (2% or whole) yogurt

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.

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