Ready for coffee cake with a twist? This Heath Bar coffee cake recipe will hit the spot! It’s moist and crumbly and easy to make. With a delicious Heath Bar streusel topping, this coffee cake is perfect for brunch, potlucks, holiday breakfasts, or just for fun when you’re craving something sweet.

Tips for Making this Heath Bar Coffee Cake with Streusel

This Heath Bar coffee cake is pretty simple to make. Check out my tips, tricks, and substitutes for making this recipe below.

Heath Bar Substitutes

The crushed Heath Bars give this recipe its signature flavor, but there are a few substitutes you can make that will give similar results:

• Heath Bits. These are basically the same thing as Heath Bars, but they come in bite-size portions.
• Other toffee candy bars. Heath Bars are my favorite, but any toffee candy bar is great for this recipe! You could try Skor or Daim bars, or even the Hershey Symphony bar with almonds and toffee.

Tips for Crushing Your Heath Bars and Pecans

The combination of Heath Bars and pecans give this coffee cake streusel topping a delicious crunch. To crush them, try one of these methods: 

• Leave your Heath Bars in the wrappers and break them up with your hands before opening.
• Put the candy bars and pecans into a plastic baggie. Use a spoon to press and break the mixture into pieces.
• To really pulverize everything into tiny bits, use a meat tenderizer to crush your Heath Bars and pecans (warning – this may be messy!).
• If you have a food processor, you can also use the chop blade for this as well. I recommend breaking the Heath Bars into a couple of pieces first.

Storing Your Heath Bar Coffee Cake

Cover your coffee cake and it will keep in the fridge for about one week. You can also freeze the coffee cake after it’s baked. Wrap the cake (whole or in slices) tightly in plastic wrap and foil. Then freeze for later and use within three months.

Want to Use Buttermilk?

I use regular milk in this recipe, but I know some people prefer buttermilk in their coffee cake. If that’s you, feel free to sub the regular milk for buttermilk. It will add a hint of tartness to the recipe.

Ways to Enjoy This Coffee Cake with Streusel

• With a fresh cup of coffee
• With a cold glass of milk
• With a scoop of vanilla ice cream on top
• With a generous helping of whipped cream

Share Your Creations with Me!

Did you make this heath bar coffee cake with streusel? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!

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Heath Bar Coffee Cake with Streusel

Yield: 8-10 slices

Prep Time: 15 minutes

Cook Time: 35 minutes 30 seconds

Total Time: 50 minutes 30 seconds

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Ingredients

• 2 Cups Brown Sugar
• ½ Cup unsalted Butter
• 1 Cup Milk
• 1 teaspoon salt
• 2 Cups flour
• 1 Egg beaten
• 1 Teaspoon Baking soda
• 1 Teaspoon vanilla
• 6 Heath bars crushed
• ½ Cup crushed pecans

Instructions

1. Preheat your oven to 350 degrees and prepare a 9 X 13 baking dish. Spray with nonstick cooking spray and parchment paper to fit the bottom of the baking dish. Set aside.
2. In a large bowl mix together sugar, flour, and cubed butter. Use your hands or a pastry blender and mix until it has the consistency of cornmeal. Measure out one cup of this mixture and set aside in a  medium-sized bowl.
3. In the large bowl add egg, milk, baking soda, salt, and vanilla. Beat this well with a hand or stand mixer. Pour this mixture into your greased baking dish. Set aside. 
4. In a plastic bag or remaining in their wrappers crush the heath bar and pecans finely. You can do this with a rolling pin or just put them in a food processor. Add these to the reserved cup of crumb mixture. 
5. Sprinkle crumb mixture over cake batter evenly. Bake for 30 to 35 minutes. All 20 minutes to cool before eating.

Did you make this recipe?

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