5 1/2\" x 10 \"bar pan so it is evenly covered
hopped Snickers and Skor/Heath bar candy bars among the apples
Finally stir the chopped chocolate bar into the batter, then pour
3 x 15 inch cake pan and dust with flour. Beat
n 8 inch square cake pan with parchment paper.
To
Melt chocolate bar in top of double boiler.
Cream together butter and sugar.
Add eggs, beating well.
Stir baking soda into buttermilk.
Add alternately flour and buttermilk into creamed butter mixture.
Add melted chocolate bar, chocolate syrup and vanilla.
Pour into a greased and floured 10-inch tube pan, not a Bundt pan.
Bake for 70 minutes at 350\u00b0.
Cool a few minutes before removing from pan.
by 2-inch metal pan with oil and set aside
f a 9 inch springform pan. Cover the outside of the
Cook cake per box in 9 x 13 pan.
Take out of oven when done and poke holes in the cake.
Top with caramel sauce and sweetened condensed milk.
Then top with 1/2 bag Heath bar chips (while cake is still warm).
Cover when cool and put in refrigerator.
Before serving, top with Cool Whip.
-by-13-inch baking pan, and line with parchment so
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
Prepare chocolate bar filling:
Heat oven to
Heat oven to 350\u00b0.
Grease a 13 x 9-inch pan.
Combine sugar and flour on low speed in a mixer until thoroughly mixed.
Cut in butter with a pastry blender until mix resembles small peas. Reserve 1/2 cup mixture for topping.
Add milk, egg, vanilla, baking soda and salt to remaining crumb mix.
Transfer to pan.
Add Heath bar bits to reserved crumbs, along with nuts.
Sprinkle on cake.
Bake about 35 minutes until done.
f a 9x1-inch tart pan with a removable bottom.
Arrange salad bar ingredients in attractive dishes and
Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
Pour this mixture over the crust.
Combine both pudding mixes with the milk. Pour over cheese mixture.
Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
Chill for at least 4 hours before serving.
or 10 inch springform pan.
In a large bowl
Prepare cake mix as directed and bake in 9 x 13-inch pan. While cake is still hot, punch holes all the way to bottom with a fork.
Pour jar of caramel sauce over cake, then pour can of Eagle Brand milk over the sauce.
Cover and cool overnight in the refrigerator.
Next day, frost with Cool Whip.
Break Heath bar into small pieces and sprinkle over top of Cool Whip.
Blend flour, butter and both sugars.
Take out 1/2 cup and reserve.
To the rest, add buttermilk, soda, egg and vanilla. Blend well.
Pour into a greased 10 x 14 x 2-inch cake pan.
Take crushed Heath bar and nuts.
Add the 1/2 cup reserved mixture and sprinkle over top of batter.
Bake in a 350\u00b0 oven for 30 minutes.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Melt the chocolate bar in the top of a double boiler (or microwave to melt) with 1/4 cup of the butter. Add chocolate to the egg mixture. Add soda to the buttermilk; fold in buttermilk mixture and flour alternately by hand. Stir in salt, nuts, and vanilla. Pour into a 10-inch tube pan, greased and floured. Bake at 325\u00b0 for 90 minutes. Remove from pan and cool.