Bake cake according to the directions on the package.
After cake is cooked, punch holes in it and pour the milk and caramel over it.
Let cake cool.
Top with Cool Whip.
Sprinkle crushed Heath bar candy over Cool Whip.
Refrigerate.
This cake is best if made several hours before serving.
ach chopped Snickers and Skor/Heath bar candy bars among the apples, about
Mix all of the ingredients together, except the crumbled Heath bar. Add this on top of the tip when it's done.
Serve with pretzels and apples.
Tip: Coat the apples with pineapple juice to keep them from browning when presliced or serving. Works better than lemon juice and keeps them sweet!
Mix together first 3 ingredients until crumbly. Save 1 cup for topping. Add egg, milk and soda.
Mix well. Pour into greased 9 x 12-inch baking dish/pan. Add walnuts and Heath bar candy pieces to topping mix.
Sprinkle on top and bake at 350\u00b0 approximately 45 minutes to 1 hour or until done.
Do not overbake!
anufacturers instructions, adding the crushed Heath Bar during the last 5 minutes.
Prepare the cake per the directions on the cake in a 13 x 9-inch (1/4 sheet) pan.
Leave the cake in the pan when it is baked.
Poke holes in the top of the cake with a wooden spoon handle.
Pour the condensed milk (not evaporated milk) over the cake, followed by the caramel topping.
Top the cake with Cool Whip and sprinkle with the crushed Heath bar candy bars. Refrigerate before serving for at least 1 hour.
Bake cake as directed on the box in a 13 x 9 x 2-inch pan or glass baking dish.
While cake is still hot, combine Eagle Brand milk and ice cream topping.
Pour over cake and let cool.
Top with Cool Whip and sprinkle with Heath bar (grated) or Sensations.
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.
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.
Bake cake as directed on box and cool.
Punch holes in top of cake (with fork).
Pour ice cream toppings over cake.
Top with Cool Whip, pecans and Heath bar bits.
Refrigerate.
Bake cake according to directions on box. Remove from oven. While hot, punch holes in cake with straw. Pour onto hot cake the Eagle Brand milk and ice cream topping. Let cool. Cover with Cool Whip and garnish with crushed Heath bar.
Cream butter and sugar together.
Add egg yolk and beat well. Stir in flour and vanilla, mixing well.
Spread in a greased 9 x 12-inch pan.
Bake for 25 minutes at 350\u00b0.
Remove from oven and sprinkle with Heath bar.
Cool before cutting.
br>Gently fold in the Heath Bar bits.
Spoon batter into
Line 8-inch square pan with parchment paper leaving a slight overhang; sprinkle with 1/2 cup of crushed Heath bar (or other candy). Melt chocolate chips in condensed milk over low heat. Add rest of candy and peanuts. Pour into pan; chill. Cut into squares and enjoy!
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.
sharp knife, cut the candy bars into 1/2 to
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.
Bake cake according to the package directions. Cool. Mix pudding according to package directions. Break the cooled cake into bite size pieces.
In a large trifle or punch bowl, layer the cake pieces, Cool Whip, Heath bar bits, pudding and Kahlua until the bowl is full. Sprinkle the top with the shredded Nestle candy bar. Makes about 30 servings.
Follow directions for cake mix and bake in a 9 x 13-inch cake pan. Remove cake from oven and immediately poke holes in cake with the end of a wooden spoon.
Pour Eagle Brand milk over cake (I only use about 3/4 of the can).
Cool completely.
After cake is completely cool, pour caramel topping over cake (about 3/4 of jar).
Spread Cool Whip on cake and then sprinkle crushed Heath bar over Cool Whip.
Refrigerate.
You will need a trifle dish.