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When I was younger, Heath bars were one of my mother’s favorite candy bars. I am pretty sure that I inherited my love of caramel from her, and chocolate covered crunchy toffee is right up her alley. She has always had an obsession with crunchy things. She likes her cookies crunchy instead of chewy, and chews ice so much that I often joked that she probably has undiagnosed Pica. I prefer caramel over toffee, but that certainly doesn’t mean I will turn down a Heath bar if it’s presented to me. And, it definitely won’t stop me from grabbing a bag of Heath bars to make into a pound cake.
As with most recipes that contain candy, I came up with this recipe around Halloween as a means to use up by abundance of leftover Halloween candy. It worked out so well that I have made it several times since, and always to rave reviews. It’s basically just a caramel pound cake batter with Heath bar pieces mixed in for a double dose of buttery caramel goodness. And, since it’s a pound cake, there’s no frosting to mess around with. It doesn’t NEED any.
Start with your oils and your sugars. Beat them until they are soft and creamy, and then incorporate the eggs, one at a time. Beat after adding each egg. While you’re doing this, you can sift your dry ingredients and crush your candy bars. I unwrapped them and put them in a ziploc bag, then crushed them with a rolling pin.
Add the dry ingredients alternately with the milk, mixing to get a smooth batter. Once all of the dry and wet ingredients are mixed in, fold in the Heath bar pieces.
Heath bar goodness! Pour this batter into a greased Bundt pan and bake.
You want to let it cool for about 10 minutes before removing from the pan, but not more more than that. It will be easier to take it out of the pan while the chocolate pieces are still kind of melty, so that it’s less likely that they will stick to the pan and make it difficult to unmold.
You can’t tell from the photo, but this cake smells AMAZING! I find it best served warm, but it also tastes just fine at room temperature. I hope you like this cake as much as I do!
Heath Bar Pound Cake
- 1 cup butter, softened
- 1/2 cup vegetable oil
- 2 cups packed brown sugar
- 1 cup white sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup milk (or buttermilk, if you have it)
- 1-2 cups chopped Heath bar pieces
Preheat oven to 325° F. Grease and flour a large Bundt pan, or spray with nonstick cooking spray.
Cream together the butter, oil, brown sugar, and white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
Sift the flour and baking powder. Add alternately with milk to the creamed mixture. Gently fold the Heath Bar pieces into the batter. Pour into prepared pan.
Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.