Related Posts Plugin for WordPress, Blogger...
Get social with me

facebook grandmasbriefstwitter iconpinterest iconinstagramyoutube grandmasbriefsgoogle+ grandmasbriefsnewsletter updates

Welcome to Grandma's Recipe Box!

This is where you'll find some of the family favorites I've served up over the years, plus some recent additions quickly on their way to becoming favorites. 

Dig in and enjoy! And be sure to drop me an e-mail to let me know how my family favorites fare with you and yours!

(Clicking on the individual recipes/posts offers you a printer-friendly version!)

Search Grandma's Briefs


Visit the Back Room

Go to Grandma's Back Room for reviews, giveaways, sponsored posts and more!

Follow me on Instagram

 top website
2017, 2016, 2015, 2014, 2010
Click for free subscription to GRAND

The Gazette Best Blog best grandparent site

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Share your thoughts
This form does not yet contain any fields.

    Grandma's Briefs, Grilled Grandma and all content unless otherwise noted Copyright © 2009-2017, Lisa Carpenter. All rights reserved.
    Protected by Copyscape Duplicate Content Detection Tool

    « Good Fortune Dip | Main | Holiday Chex┬« Mix Recipes »

    Heath Bar Coffee Cake

    toffee cake recipe

    I first made this coffee cake nearly 25 years ago, after wrangling the recipe out of one of my coworkers. It was back in the day when I worked in the mortgage industry ... before the real estate crash ... the crash of the '80s. (Now I feel old!) It's been a staple of workplace potlucks and family gatherings ever since.

    2 cups flour

    1 cup light brown sugar

    1/2 cup sugar

    1/2 cup oil

    1 cup sour milk*

    1 egg

    1 teaspoon salt

    1 teaspoon soda

    1 teaspoon vanilla

    3 Heath or Skor candy bars, crushed (but not turned into powder)

    Heat oven to 350 degrees. Grease and flour 9X13 cake pan. Combine first four ingredients with pastry blender; save 1/2 cup (not packed!) for later.

    Combine all remaining ingredients except candy and mix well by hand; pour into pan. Sprinkle evenly with reserved topping then crushed candy bars. Bake for 30 minutes. Cut into serving pieces with serrated knife immediately after removing from oven (cake must be cut before the candy topping hardens). Cool completely before serving.

    *To make sour milk, pour 1 tablespoon cider vinegar into a measuring cup; add milk to equal 1 cup; let stand for 3-5 minutes.

    PrintView Printer Friendly Version