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ISO: All Recipes using Heath Bits or Crushed Heath Bars

Last post Oct 24, 2005 4:49 PM by mascot . 51 replies.


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  • ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Looking for ideas for my favorite candy!
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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Heath Bar Blizzard
    1 Heath candy bar
    1/4 cup milk
    2 1/2 cups vanilla ice cream
    1 teaspoon fudge topping

    Freeze the Heath bar, then break it into tiny pieces while still in the wrapper.

    Combine all ingredients in the blender and blend for 30 seconds on medium speed. Stop blender and stir mixture with a spoon, repeat until well mixed then pour into 16 ounce glass.

    Makes 1 serving.

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Heath Bar Cake
    2 cups packed brown sugar
    2 cups flour
    1/2 cup butter or margarine
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 egg
    1 cup milk
    1 teaspoon vanilla extract
    1/2 cup chopped nuts
    6 Heath® Bars, broken in small pieces

    Blend brown sugar, flour and butter. Set aside 1 cup of mixture to be mixed later with nuts and Heath® Bars. Add baking soda, salt, egg, milk and vanilla extract and beat. Pour into a greased 13 x 9-inch cake pan.

    Combine 1 cup mixture that was set aside, nuts and Heath Bars. Sprinkle over cake. Bake at 350 degrees F for 35 minutes.

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Heath Bar Cheesecake
    1 (18 ounce) package refrigerated oatmeal cookie
    dough with chocolate and butterscotch chips*
    16 ounces cream cheese, softened
    2 eggs
    1/2 cup granulated sugar
    1 teaspoon vanilla extract
    4 (1.4 ounce) Heath candy bars, coarsely chopped*

    To make the dough easier to slice, freeze it for two to three hours before starting the recipe.

    Preheat oven to 350 degrees F. Coat a 9- inch deep-dish pie pan with non-stick cooking spray.

    Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside.

    In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Heath Bar Crunch Ice Cream
    4 (1 3/16 ounce) original Heath bar candy
    bars, chopped into 1/2 to 1 inch pieces
    2 eggs, lightly beaten
    3/4 cup granulated sugar
    2 cups heavy cream
    1 cup milk

    Place candy bar pieces in small bowl; cover with plastic wrap and freeze.

    Beat eggs until light and fluffy, 1 to 2 minutes. Gradually beat in sugar, 1/4 cup at a time. Beat 1 minute. Stir in heavy cream and milk. Transfer mixture to ice cream maker; freeze according to manufacturer's directions until ice cream begins to stiffen, about 30 minutes.

    Remove dasher from container. Fold in candy bar pieces. Cover; freeze in freezer at least 4 hours for soft consistency or overnight for firmer consistency.

    Yields 1 1/4 quarts.

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Heath Bar Ice Cream Cake
    2 1/4 cups macaroons, crumbled
    4 tablespoons chocolate syrup
    3 cups chocolate ice cream, slightly softened
    3 tablespoons Kahlúa
    3 cups vanilla ice cream. slightly softened
    5 Heath bars, coarsely chopped

    Layer the bottom of an 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 Kahlúa 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 Kahlúa. 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 cookies can be used instead of macaroons. Different variations of chocolate ice cream, such as chocolate-almond can be used.

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Heath Candy Bar Dessert
    1 (18.25 ounce) box chocolate cake mix
    3 small boxes instant chocolate pudding
    1 large container Cool Whip®
    6 Heath candy bars
    Kahlúa (as desired)

    Bake cake according to directions in a 13 x 9-inch pan. Poke holes in cake and sprinkle Kahlúa over it; let cool.

    Mix pudding according to directions; set aside.

    In bowl, using 1/2 of each ingredient for each layer, place:
    Layer 1: Crumbled pieces of cake.
    Layer 2: Top with pieces of Heath candy bar.
    Layer 3: Pour 1/2 of pudding over candies.
    Layer 4: Top with 1/2 of Cool Whip

    Repeat another layer of the ingredients.

    Optional: Top with shavings of 1 candy bar.

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Heath Candy Bar Frosting
    1/2 cup butter
    2 cups confectioners' sugar
    4 egg yolks
    1 teaspoon vanilla extract
    Pinch of salt
    1/2 pint whipping cream
    5 Heath candy bars

    Cream butter and confectioners' sugar. Add egg yolks, vanilla extract and salt.

    Whip whipping cream until stiff. Add first mixture, then add crushed Heath bars.

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Heath Logs
    2 cups flour
    1/2 cup packed brown sugar
    1/2 cup butter or margarine
    1 teaspoon vanilla extract
    1 egg
    2 (1.4 oz) Heath bars, chopped
    3 ounces semisweet chocolate, melted
    with 1 tablespoon shortening

    Mix margarine and brown sugar. Add egg and vanilla extract, then flour (dough will be thick). Add chopped Heath bars. Form into small logs and bake at 350 degrees F for 10 to 15 minutes.

    Cool, then dip one end of each cookie into the melted chocolate and shortening mixture. Place on wax paper. Let chocolate dry, refrigerating if necessary.

    Makes about 30 cookies.

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    Chocolate Heath Bar Cake
    1 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.







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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    HEATH BAR CHOCOLATE TRIFLE




    1 pkg. chocolate cake mix
    2/3 c. Kahlua
    2 (4 serving) pkg. instant chocolate pudding
    2 containers Cool Whip
    6 Heath bars, crushed
    Mix cake mix as directed on package and bake in 9x13 inch pan. Cool and crumble cake into chunks. Put half of them into clear glass serving bowl. Sprinkle with half the Kahlua. Make pudding as directed. Put half the pudding over cake, add half the Cool Whip. Sprinkle with half the Heath bars, repeat all layers.


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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    HEATH BAR COFFEE CAKE




    2 c. flour
    1/4 c. brown sugar
    1/4 lb. butter
    6 chilled Heath candy bars
    1 egg
    1 c. milk
    1 tsp. vanilla
    1 tsp. baking soda
    1 1/2 tsp. salt
    1 1/2 c. nuts, chopped
    Grease and flour a 9 x 13 inch pan. Mix together flour, sugar, soda, salt and butter to the consistency of pie dough (reserve 1 cup for topping).

    Beat together egg, vanilla and milk; add to first mixture. Pour into prepared pan. Break up Heath bars into small pieces, using a rolling pin. Add Heath bars and chopped nuts to reserved cup of first mixture; sprinkle on top of cake. Bake at 350 degrees for 40 minutes.


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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    HEATH BAR MERINGUE




    5 egg whites
    Pinch salt
    5 Heath bars
    1 pt. whipping cream
    1 1/2 c. sugar
    1/8 tsp. cream of tartar
    Beat egg whites, gradually add sugar 2 tablespoons at a time with salt and cream of tartar until they stand in peaks. Bake in two 8 inch pans 1 hour at 225 degrees. Place on rack to cool. Crush Heath bars. Mix with whipping cream, which has been whipped, reserving 1/4 cup without Heath bars to cover sides. Refrigerate overnight.

    Taylorville, IL

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    HEATH BAR TORTE




    1/2 c. butter, melted
    1/2 c. nuts, chopped
    1 1/2 c. graham cracker crumbs
    5 egg whites
    1/2 tsp. cream of tartar
    1 c. + 2 tbsp. sugar
    9 oz. Cool Whip
    3-5 Heath bars, crushed
    Mix butter, nuts and cracker crumbs until crumbly. Press into 9 x 13 pan. Beat egg whites until foamy. Add cream of tartar and sugar, beat until stiff. Spread on crust and bake at 250 for one hour. Cool; mix Cool Whip and Heath bars. Spread on top of cooled egg whites. Sprinkle a few Heath bar crumbs on top. Refrigerate or freeze

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  • RE: ISO: All Recipes using Heath Bits or Crushed Heath Bars
    HEATH BAR FROST PIE




    3 egg whites (room temp.)
    1 tsp. vanilla
    1/4 tsp. salt
    1 c. sugar
    1/2 c. cookie crumbs (Lorna Doone Shortbread, graham crackers, chocolate cookies, or any other)
    1/2 c. flaked coconut
    1/4 c. nuts (pecan or walnut)
    1/2 tsp. baking powder
    6 reg. Heath bars (not the soft kind)
    1 qt. coffee (or any other flavored ice cream), softened
    1/2 pt. heavy cream
    1/4 c. confectioners' sugar
    Beat egg whites, vanilla and salt until foamy. Gradually add sugar and beat until shiny peaks form.

    In a small bowl combine cookie crumbs, flaked coconut, nuts and baking powder. Fold dry ingredients into egg whites. Spread in a well greased 9 inch pie plate, leaving sides higher than the center. Bake at 350 degrees (I use 325 degrees) for about 30 minutes. Cool thoroughly.

    Crush the Heath bars. Mix a little more than half of the crushed candy into the ice cream and fill cooled pie shell. Put in the freezer for an hour.

    In the meantime, whip the heavy cream and the confectioners' sugar. Spread on pie and top with the remaining crushed Heath bars. Freeze. Then cover.


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