Best Chocolate Heath Dessert Recipes

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

HEATH BAR CAKE

Steps:

• Preheat oven to 350 degrees
• Bake cake mix according to package directions - adding in flour, sugar, vanilla and an egg
• Spread in a 9 x 13 x 2-inch pan.
• Bake as directed until a toothpick inserted in center comes out clean.
• While still hot, poke holes in the top of cake with a skewer or large fork.
• Pour caramel topping and sweetened condensed milk over hot cake.
• Let cake cool completely.
• Spread with whipped topping and sprinkle crushed Heath bars over entire cake
• Refrigerate until ready to serve.

HEATH BAR CAKE(EASY DESSERT RECIPE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9x13-inch baking dish with non-stick spray or butter. Or, line it with parchment paper.
• In a large bowl, beat together cake mix, eggs, oil, and water for 1-2 minutes, or until well-combined.
• Pour the cake batter into the greased/lined pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool slightly for 10-15 minutes. Then, poke holes into the warm cake with a large fork or skewer.
• Pour caramel and sweetened condensed milk over the cake. Allow the cake to cool completely.
• Spread whipped topping evenly over the cake and top with chopped Heath bars. Refrigerate for at least 4 hours. Serve chilled, and enjoy!

CHOCOLATE HEATH PIE

Steps:

• Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
• In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.
• Pour into a prepared 9-inch pie pan and firmly press to the edges and up the sides to form a pie crust.
• In a large bowl, beat the cream cheese until it is light and fluffy.
• Add in the confectioners' sugar, melted chocolate, cocoa powder, and salt. Beat until everything is combined.
• Fold in the Heath toffee bits, reserving 2 tablespoons for the topping.
• Gently fold in the whipped topping. Pour filling mixture into prepared pie crust, spreading it out to form an even layer.
• Refrigerate for 2-6 hours, or until filling is firm and cold. Top with additional whipped topping and reserved Heath bits before cutting and serving.

CHOCOLATE TRIFLE

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

DEATH BY CHOCOLATE III

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.