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!
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.
anufacturers instructions, adding the crushed Heath Bar during the last 5 minutes.
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.
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
Mix chopped Heath bars with whipped topping and pour into crust.
Top with chocolate curls or chopped nuts.
Refrigerate.
Crush Heath bars into small pieces and put in bottom of pie crust.
Mix the
rest of the ingredients together and pour over Heath bars.
Bake at 350\u00b0 for 50 minutes.
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.
Mix chopped Heath bars with whipped topping and pour into crust.
Top with chocolate curls or chopped nuts.
Refrigerate.
Melt marshmallows and Heath bars with milk in top of double boiler. (Put Heath bars in first. It takes them longer to melt.) Cool.
Add whipped cream and flavoring.
Combine crackers and butter and press into pie pan.
Bake at 350\u00b0 for 10 minutes.
Mix pudding and milk at high speed for 3 minutes.
Add ice cream.
Freeze and top with Cool Whip and grated Heath bar.
Place unopened can of milk in pot and cover with water.
Bring to a boil.
Reduce heat to simmer for about 2 hours.
(Make sure water always covers pan.)
Cool.
Line bottom of crust with bananas.
Pour Eagle Brand over bananas.
Top with Cool Whip.
(May sprinkle Heath bar crumbs over top.)
Tear chocolate cake into pieces.
Layer cake, pudding, Cool Whip, 3 of the crushed Heath bars, cake, liqueur, pudding, Cool Whip and remaining Heath bars (may have leftover cake). Refrigerate.
Mix flour, margarine and pecans.
Press into a 9 x 13-inch pan and bake at 350\u00b0 until slightly browned.
Beat together cream cheese, sugar and Cool Whip.
Spread over cooled crust. Crush 8 Heath candy bars.
Sprinkle most over mix, reserving about 1/4 cup for top.
Mix pudding mix according to directions on box and spread over the Heath bars.
Sprinkle remaining Heath bars on top of pudding.
Chill.
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.