A few days ago, I was asked to make a dessert for a youth event that was to occur that same evening. As it happened, I had a very short window of time open that day to make something. As I perused the pantry, I realized that I had all the ingredients to whip up this yummy cake.
While I don’t typically keep Heath bars on hand, I do love to have the milk chocolate toffee chips that you can buy next to the chocolate chips in the baking section of the grocery store. They were perfect for quickly topping the cake. While this cake is very fast to put together, don’t forget to cool it completely before spreading on the Cool Whip. Otherwise, it will just melt all over. (Unfortunately I know this). Not that you’ll have any, but don’t forget to refrigerate the leftovers!
- 1 box chocolate cake mix and any ingredients it requires
- 1 (14 oz) can sweetened condensed milk (Eaglebrand)
- 1 (16 oz) jar caramel topping
- 1 (8 oz) container Cool Whip thawed to room temp
- 3-6 Heath candy bars, chopped or bag of Heath milk toffee chips
Bake cake according to directions in a 9×13 pan.
Let cake cool for about 5 minutes.
Poke holes in cake with the handle end of a wooden spoon.
While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
Spread cool whip over the top evenly.
Sprinkle with Heath Candy bar pieces.
Keep refrigerated until ready to eat.