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
Blend together first 3 ingredients and pat into 13 x 9 x 2-inch baking dish.
Beat egg whites and cream of tartar; add sugar.
Beat until thick and creamy.
Spread on graham cracker crust.
Bake for 1 hour at 250\u00b0.
Cool at room temperature.
Crush Heath bars. Reserve 1/4 cup of crumbs.
Blend the Heath bars with 1 quart container of Cool Whip.
Spread onto cooled torte.
Sprinkle reserved crumbs on top.
Refrigerate until serving time.
Preheat oven to 450 for 10 to 15 minutes.
Beat egg whites until stiff.
Add salt and cream of tartar.
Add vanilla.
Add sugar gradually.
Grease a 9\" x 13\" pan.
Put mixture in pan.
Put in oven which as been heated 10-15 minutes.
Turn off oven and leave pan in oven over night or for 8 hours.
DO NOT peak in the oven during this time.
Remove from oven.
Whip 1/2 pint whipping and put on torte.
Sprinkle 6 small curshed Heath Bars on top.
Cream butter or margarine and sugar slowly, beat in egg yolks one at a time.
Add vanilla and set aside.
Whip cream and add to butter mixture.
Break half of angel food cake into 9 x 13-inch pan; top with cream mixture.
Sprinkle with 3 Heath bars, repeat with remaining cake, cream and candy.
Refrigerate.
Mix first 5 ingredients like a pie crust. Combine soda and buttermilk. Add egg and vanilla.
Mix in dry ingredients.
Put in a 9x13 pan. Place Heath bars on top.
Bake at 350 degrees.
Defrost Cool Whip (easier to spread).
Press crushed crackers with melted margarine in 9 x 13-inch pan.
Mix pudding and milk; fold in ice cream.
Spread over crackers evenly.
Spread Cool Whip over mixture.
Grate Heath bar on top for decoration. Refrigerate.
Mix together the first 3 ingredients; pat into a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Mix the instant pudding and 1 cup milk well.
Add the butter pecan ice cream to pudding; mix well.
Put into cooled crust.
Add the Cool Whip over pudding and ice cream mixture.
Top with the crushed Heath bars.
M-m-m good.
Make cake according to package directions in a 9 x 13-inch pan. Cool cake 15 to 20 minutes.
Use end of a beater or spoon and poke holes all over cake.
Pour sweetened condensed milk over cake. Then pour butterscotch caramel over that.
Frost with Cool Whip and sprinkle with crushed Heath bars.
Chill and serve.
A definite crowd pleaser!
Very rich!!
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.
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.
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.