Description
Indulge in this decadent and sweet dessert that combines the richness of chocolate cake with creamy caramel, fluffy Cool Whip, and crunchy Heath candy bars. This Chocolate Caramel Heath Bar Cake is a perfect treat for any occasion!
Ingredients
Scale
Cake:
- 1 box Duncan Hines chocolate cake mix (and the ingredients it requires, such as eggs, water, etc.)
Additional Layers:
- 1 (14 oz) can Eagle Brand sweetened condensed milk (reduced fat or fat-free works as well)
- 1 (8 oz) jar Smucker’s caramel topping
- 1 (8 oz) container Cool Whip (thawed to room temperature)
- 3 Heath Candy Bars (chopped into small pieces)
Instructions
- Prepare the Cake: Bake the cake according to the package directions in a 9×13-inch pan. Once the cake is done, let it cool for about 5 minutes.
- Poke Holes: Use the handle end of a wooden spoon to poke holes all over the cake.
- Add the Sweetened Condensed Milk: While the cake is still warm, slowly pour the sweetened condensed milk over the top, making sure some gets into the holes.
- Drizzle the Caramel: Drizzle the caramel topping evenly over the cake, ensuring it also seeps into the holes.
- Top with Cool Whip: Spread the Cool Whip evenly over the top of the cake.
- Garnish with Heath Bars: Sprinkle the chopped Heath candy bar pieces generously over the top.
- Chill and Serve: Store the cake in the refrigerator until ready to eat. Keep any leftovers chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg