2 cups packed brown sugar...2 cups all-purpose flour...1/2 cup butter or margarine...1 teaspoon baking soda...1 egg...1 cup milk...1/2 cup chopped nuts...
Layer the bottom of an 8-inch round springform pan with 1 1/4 cups of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlúa over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlúa. Cover and freeze for at least 8 hours or overnight.
When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.
NOTE: Place Heath bars in freezer until frozen. They are then easily broken with a mallet.
Layer the bottom of an 8-inch round springform pan with 1 1/4 cups of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlúa over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlúa. Cover and freeze for at least 8 hours or overnight.
When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.
NOTE: Place Heath bars in freezer until frozen. They are then easily broken with a mallet.
Heath Candy Bar Frosting
1/2 cup butter...2 cups confectioners' sugar...4 egg yolks...1 teaspoon vanilla extract...Pinch of salt...1/2 pint whipping cream...
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Heath® Bar Cake
2 cups brown sugar...2 cups all-purpose flour...1/2 cup butter or margarine...1 teaspoon baking soda...1 egg...1 cup milk...1/2 cup chopped nuts...
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Heath Bar Cake
2 cups brown sugar, firmly packed...2 cups flour...1/2 cup butter or margarine...1 teaspoon baking soda...1 egg...1 cup milk...1/2 cup chopped nuts...
heath recipes, bar recipes, cake recipes, candy recipes
Heath Bar Cake
2 cups packed brown sugar...2 cups all-purpose flour...1/2 cup butter or margarine...1 teaspoon baking soda...1 egg...1 cup milk...1/2 cup chopped nuts...
heath recipes, bar recipes, cake recipes, candy recipes
Heath Bar Ice Cream Cake
2 1/4 cups macaroons, crumbled...4 tablespoons chocolate syrup...3 cups chocolate ice cream, slightly softened...3 tablespoons Kahlúa...3 cups vanilla ice cream. slightly softened...5 Heath bars, coarsely chopped
Layer the bottom of an 8-inch round springform pan with 1 1/4 cups of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlúa over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlúa. Cover and freeze for at least 8 hours or overnight.
When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.
NOTE: Place Heath bars in freezer until frozen. They are then easily broken with a mallet.
Variations...
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Heath Bar Ice Cream Cake
2 1/4 cups macaroons, crumbled...4 tablespoons chocolate syrup...3 cups chocolate ice cream, slightly softened...3 tablespoons Kahlúa...3 cups vanilla ice cream. slightly softened...5 Heath bars, coarsely chopped
Layer the bottom of an 8-inch round springform pan with 1 1/4 cups of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlúa over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlúa. Cover and freeze for at least 8 hours or overnight.
When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.
NOTE: Place Heath bars in freezer until frozen. They are then easily broken with a mallet.
Variations...
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Chocolate Heath Trifle
1 (18.25 ounce) box chocolate cake mix...2 large boxes instant chocolate pudding...2 regular or 1 large size container Cool Whip...
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Butter Pecan Heath Cake
1 box butter pecan cake mix...1 can sweetened condensed milk...1 container Cool Whip®, thawed...
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Heath Bar Cheese Ball
16 ounces cream cheese...1 stick (1/2 cup) butter (no substitutes)...1 teaspoon vanilla extract...3 tablespoons brown sugar...3/4 cup confectioners' sugar...1 cup chopped pecans...
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