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How To make Heath Bar Cake (Plain Jane)
2 c Flour
1 c Brown sugar
1/2 c Sugar
1/2 c Butter
1 1/4 c Nuts, chopped
1 c Chocolate chips
9 Heath Bars
1 ts Baking soda
1 c Buttermilk
1 Egg
1 ts Vanilla
Calories per serving: Number of Servings: 9 Fat grams per serving: Approx. Cook Time: 0:35 Cholesterol per serving: Marks: *DIRECTIONS* Preheat oven to 350. Mix flour and sugars in a large bowl. Cut in butter until as fine as cornmeal. Set aside 1/2 of mixture for topping. Coarsely chop 7 Heath Bars. Add them to remaining flour mixture, along with 1 cup chopped nuts, and chocolate chips. Add baking soda to buttermilk and stir into mixture. Add egg and vanilla, stirring well. Pour mixture into a prepared, greased and floured 9" x 13" pan. Coarsely chop remaining 2 Heath Bars. Add to reserved crumb mixture along with remaining chopped nuts. Sprinkle over batter. Bake at 350 degrees for 35 minutes. Cool before serving
How To make Heath Bar Cake (Plain Jane)'s Videos
No-Bake Skor Bars
Short vlog after the recipe!!
No one will ever guess the ingredients in this bar when they taste them and they won't believe they are not baked. They are delicious!!
1 small box ritz crackers crushed fine (225g box)
1-300ml can Sweetened condensed milk
1- 200g bag of skor toffee bits (about a cup)
Mix all three together and pack into a 8x11 greased baking dish. Refrigerate 30 minutes and frost with cream cheese icing.
Icing:
4 oz cream cheese (room temperature)
1 3/4 cups powdered sugar
3 tbsp butter
1/2 tsp vanilla
Cream together vanilla, butter and cream cheese add sugar, beat until smooth.
Spread over skor bars.
Cut into bars, store in the refrigerator.
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This is a taste test/review of the Sheila G’s Heath Brownie Brittle and Sweet Chaos Popcorn in the Black & White flavor and Cold Stone Creamery Cake Batter flavor.
* The Sweet Chaos was $2.50 at Family Dollar.
* The Sheila G’s was $2.99 in At Home.
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OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
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Recreating Christina Tosi's Milk Bar Compost Cookies From Taste | Reverse Engineering | Bon Appétit
We challenged resident Bon Appétit supertaster Chris Morocco to recreate Christina Tosi of Milk Bar's Compost Cookies in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way. Will Chris be able to reproduce these famous cookies without being able to see them?
Director: Cory Cavin
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Editor: Kris Knight
Host: Chris Morocco
Sr. Culinary Director: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Kat Boytsova
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Line Producer: Jen McGinity
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