Heath Bar Cake

(from cokerlj’s recipe box)

This is an old recipe from my home ec class back in the 1960’s. This recipe was made before candy bars “shrunk” in size…you might want to use 7 Heath Bars instead of 6.

Source: Linda Coker

Categories: Cakes

Ingredients

  • 2 cups brown sugar
  • 2 cups flour sifted
  • 1/2 cup butter
  • 1 egg beaten
  • 1 cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • -
  • TOPPING:
  • 6 (or 7) Heath Candy Bars
  • 1/2 cup pecans chopped
  • 1 cup reserved crumb mixture

Directions

  1. Stir sugar onto flour and mix well, with pastry blender cut in butter until mixture is like cornmeal.

  2. Measure out one cup of mixture and reserve for topping.

  3. To the rest of the mixture, add egg, milk, baking soda, salt, and vanilla, beat well.

  4. Pour into greased and floured 13×9×2 inch pan, spread with topping and bake in 350 degrees oven for 35 minutes.

  5. TOPPING: Put the Heath Bars in freezer over night. Break bars with hammer (it helps to leave the wrappers on while crushing). Remove crushed Heath Bars from wrappers and blend broken candy with pecans and the 1 cup of reserved crumb mixture.

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