Heath Bar Cake

August 18, 2019

Welcome back! I took a break from blogging to lean into summer and recalibrate a little. I have been spending the past month cooking for friends and family purely for the joy of the process, without the pressure of documenting recipe adjustments or deciding what to write about the recipe.

There have been more lobster rolls, a satisfying amount of ice cream-making with a new ice cream/gelato maker, and simple meals highlighting summer produce. Nothing tastes more like summer than toast, mayo, and sliced tomato sandwiches, salted and peppered (I implore you to try this as a converted mayo-despiser - add bacon if you need to be fancy) and peaches eaten over the kitchen sink with juice dripping down the elbow. Basically, I have been summering the best kind of ways.

While the break has been nice, I am happy to be back and with one of my favorite quick desserts, Heath Bar Cake! A co-worker shared this recipe with me years ago, and I have often made this cake for last minute functions. The ingredient list is short, most items you will already have in your kitchen, and the recipe comes together quickly - all in one or two bowls. Also, the recipe doesn't require the dairy or egg to come to room temperature like most cakes, which is convenient for the “I need cake now” moments.

Every time I make this Heath Bar Cake I see people going back for slice after slice. There is something about the crunchy topping and tender crumb that is irresistible. You can serve this warm, with a scoop of ice cream, or let it cool completely if you are traveling to a party. I can never resist sneaking a piece or two of hot melted toffee from the top when the cake is right out of the oven. The burnt fingertips are totally worth it.

Heath Bar Cake

Recipe adapted from Feeding the Flock cookbook (First Christian Church DOC, Gibson City, IL)

6 regular-size Heath candy bars

1/2 cup chopped pecans

2 cups flour

2 cups brown sugar

1/2 cup milk

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 teaspoon vanilla

1 sick butter

Preheat oven to 350 degrees and prepare 9X13 pan with cooking spray.

Crush candy bars into a variety of sizes. You want some pieces to be the size of the chopped pecans, but allow some larger shards for a nice crunch (crush Heath bars with a couple pulses in a food processor, a rolling pin, or a hammer). Add the 1 cup of chopped pecans to the crushed candy bars and set aside.

In a large bowl, sift the flour, salt, and baking soda. Mix the brown sugar into the flour mixture; cut in the butter until mixture resembles coarse crumbs. Set aside 1 cup.

Into the remaining mixture, add milk, egg, and vanilla. Mix batter well with wooden spoon.

Pour the batter into the greased 9X13 baking dish. Sprinkle reserved cup of mixture over the batter. Sprinkle the crushed candy bar and pecan mixture over top.

Bake 35 minutes.

Tip: Keep candy bars in refrigerator or freezer to crush easier.