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White Chocolate Heath Bar Crunch

This white chocolate Heath Bar dessert is so easy to make, only your family or guests will think you fussed.

I should call this the “power failure dessert.” Why? Because I’d just finished making it when we lost our power for about 5 hours!! I was worried it would melt because, of course, my fridge wasn’t working.

Sinfully easy

Anyway, all is well, and this dessert is spectacular! It’s also easy as can be–because anyone who knows me knows I love easy. But it also has to taste good. This does!

I’m not sure if it’s new or not, but last grocery store trip, I noticed a white chocolate flavored instant pudding–and saw possibilities if it tasted OK. If you can’t find this flavor, vanilla can be substituted without too much loss.

I’ve also had Heath bars on the brain (chocolate is never too far either). I had plenty of commercial chocolate chip cookies as I recently went on a rip with them.

Tons of crunch

I wanted to do something other than the usual graham cracker or Oreo-type crust, so having those cookies handy, I decided to at least try it. It works in this–I also add some plain Heath bar pieces to the crust.

You can serve this frozen or just chilled. Frozen it’s like ice cream; chilled it’s like a parfait. Enjoy!

Creamy!

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White Chocolate Heath Bar Crunch Dessert

This white chocolate Heath Bar dessert is so easy to make, only your family or guests will think you fussed.

Prep Time20

Total Time20

Course: desserts

Cuisine: American

Keyword: dessert bars, heath bar, white chocollate

Servings: 9

Calories: 353kcal

Author: Judith Hannemann

Ingredients

CRUST

2 cups chocolate chip cookie crumbs
1/2 cup Heath English Toffee pieces plain
3 tbs butter melted

MOUSSE

1 4-serving size white chocolate instant pudding
1 cup evaporated milk do not reconstitute
3/4 cup milk
1 8 oz extra-creamy whipped topping

TOPPING

1 8 oz extra-creamy whipped topping
3/4 cup Heath Chocolate Covered Toffee Pieces
1/2 cup chocolate ganache*
1/2 cup caramel sauce

GANACHE

1/2 cup dark chocolate chips
2-3 tbsp heavy cream

Instructions

*Hot fudge ice cream sauce may be substituted. Microwave for about 10 seconds on HI so it's a drizzling consistency. Do the same for the caramel sauce.
Lightly spray a 9x9-inch pan.
Process cookies in a food processor to make fine crumbs. Stir in the plain toffee pieces. Add the melted butter and stir until all crumbs are coated. Press into prepared pan.
Prepare pudding by adding milks to a medium bowl. Add pudding mix and whisk for 1-2 minutes. Let stand for 5 minutes. Fold in the entire tub of whipped topping and pour on top of crumbs. Top with desired amount of whipped topping. Refrigerate or freeze for at least 4 hours.
To make ganache, microwave the chocolate chips and the cream for 20 seconds. Remove and stir well. Start with the lesser amount of cream. Add additional if ganache appears to thick to drizzle.
Sprinkle with chocolate covered toffee pieces. Drizzle with the ganache and caramel sauce.

Nutrition

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White Chocolate Heath Bar Crunch

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