Mix brown sugar, flour and butter until crumbly; put 1 cup aside.
To remaining mixture, add egg, milk, soda and vanilla and beat.
Pour into well-greased and floured 13 x 9-inch pan.
Break up Heath bars.
Sprinkle Heath bars, nuts and saved crumbs on top.
Mix chopped Heath bars with whipped topping and pour into crust.
Top with chocolate curls or chopped nuts.
Refrigerate.
Bake cake mix according to directions (in rectangular pan). While still hot, using a wooden spoon, poke holes at 1 1/2 to 2-inch intervals.
Pour condensed milk slowly over cake, allowing it to soak into holes.
Add Smucker's topping (also poured slowly).
Place in refrigerator; allow to cool completely.
Add Cool Whip.
Top with broken Heath bars.
Bake cakes in 2 (9-inch) round pans according to package directions.
Cool cakes and cut lengthwise.
Prepare pudding according to package directions.
Smash Heath bars.
Place first cake in bottom of punch bowl.
Put a layer of pudding, layer of Heath bars and a layer of Cool Whip.
Place second cake on top of Cool Whip.
Cut third cake in half.
Cut 1/2 into pieces to fill in the edges of the bowl.
Repeat the layers.
Repeat layers once more but reverse Heath Bars and Cool Whip ending with the Heath bars.
Crack two heath bars in small pieces and place in cake batter. Follow instructions on cake mix. Warm the chocolate fudge sauce and mix with eagle brand milk. Set aside. Poke holes in cake and pour mixture over it. Crack 3 heath bars and mix with cool whip. Spread on cooled cake. Sprinkle remaining heath bars on top. Refrigerate over night before serving.
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.
Preheat oven to 350\u00b0.
In large bowl with electric mixer, beat butter well; blend in brown sugar, egg yolk and vanilla.
By hand, mix in flour, 2/3 cup Heath bars and nuts.
Press into ungreased 15 1/2 x 10 1/2-inch jellyroll pan.
Bake 18 to 20 minutes or until browned.
Remove from oven and immediately sprinkle remaining Heath bars over top.
Cool slightly; cut into bars while warm.
Preheat oven to 350 degrees.
In a large bowl, beat butter well and blend in sugar, egg yolk and vanilla.
Mix in flour, 2/3 cup HEATH bars and nuts by hand.
Press into ungreased 10 x 15 inch cookie sheet.
Bake 18- 20 minutes or until browned.
Immediately sprinkle remaining HEATH bars evenly over top.
Cool slighty and cut into bars while still warm.
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.
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.
Crumble half of the pound cake into a large glass dish; layer half of the pudding on top, then 1/3 of the Heath bars and half of the Cool Whip.
Repeat layers (pound cake, pudding, Heath bars and Cool Whip).
Top off with the remaining 1/3 Heath bars.
Bake German chocolate cake according to directions on box in 9 x 13-inch pan.
Poke holes in cake using the handle of a wooden spoon.
Make lots of holes, but don't overlap.
While cake is still warm, pour Eagle Brand milk over cake.
Then pour caramel topping over cake.
Let set in the refrigerator to cool.
Crush 3 Heath bars; sprinkle over top.
Cover with Cool Whip.
Sprinkle 3 more crushed Heath bars over Cool Whip.
Mix and bake cake according to package directions in 9 x 13-inch pan.
Mix caramel sauce and milk, leaving about 2 tablespoons of caramel in jar.
When cake is removed from oven, use a meat fork to put holes all over top of cake.
Pour caramel and milk mixture over cake.
Let soak in and cool completely. Spread Cool Whip over cooled cake and top with crushed Heath bars. Drizzle remaining caramel sauce over Heath bars.
Refrigerate.
Prepare cake and pudding as directed.
Crumble half of cake in a dish, then pour half of pudding on cake.
Crumble a layer of Heath bars, then do again with rest of cake, then pudding, then Heath bars.
Top with whipped cream.
Sprinkle some Heath bar on top.
Refrigerate.
Prepare cake mix and allow cake to cool. Prepare pudding and refrigerate until it sets. Take half of cake and crumble it into punch bowl. Splash with coffee liqueur (approximately 1/4 to 1/2 cup). Spread half of pudding batch, then spread chocolate Cool Whip. Add half of crumbled Heath bars on top of that. (I use food chopper or food processor to chop them.) Add remaining cake (crumbled). Again splash coffee liqueur (1/4 to 1/2 cup), then pudding and finally white Cool Whip. Sprinkle remaining half of Heath bars. Great dessert for parties.
Bake chocolate cake; let stand, covered, overnight.
Crumble cake and shake Kahlua over it.
Let soak in.
Place 1/2 Kahlua cake in a trifle bowl.
Spread 1/2 chocolate pudding on top of cake.
Spread 1/2 of whipped heavy cream on top of pudding and sprinkle with 1/2 of Heath bars.
Repeat layering again cake, pudding, heavy cream and Heath bars.
Mix flour, sugar and margarine together.
Save out 1 cup. Then add the milk, soda and vanilla to the batter.
To the 1 cup you have saved, add the Heath bars and nuts.
Pour the first mixture in greased 9 x 13-inch pan.
Add the Heath bar mixture on top.
Bake for 35 to 40 minutes at 350\u00b0.
Mix margarine, flour and sugar until crumbly.
Take out 1/2 cup of mixture.
Add Heath bars and pecans to 1/2 cup mixture and set aside.
Bake brownies.
Make mousse, following directions on box. Crush Heath bars that have been frozen into a large glass bowl. Crumble half of brownies.
Pour 1 box of mousse over brownies.
Use half of crumbled Heath bars.
Sprinkle over mousse.
Combine sugar, margarine, salt, buttermilk, egg and vanilla until smooth.
Add dry ingredients.
Reserve 1 cup of the chopped Heath bars and nuts; set aside.
Mix dry ingredients and wet ingredients until smooth.
Put in 13 x 9-inch greased pan. Sprinkle nuts and Heath bars on top of batter.
Bake at 350\u00b0 for 25 to 30 minutes or until brown.