This dessert has other names…but I choose to call it by its most “family friendly” title: Heath Bar Cake. You can also use Skor bars or Skor bar baking bits (found by the chocolate chips in the grocery store). I made this recently for a friend’s birthday.
Heath Bar Cake
1 chocolate cake mix (any type)
1 can sweetened condensed milk
1 jar of caramel ice cream topping
1 16-ounce Cool Whip
1 bag mini heath bars
Chocolate Fudge Magic Shell ice cream topping
Caramel Magic Shell ice cream topping
Make cake as directed on package in a 9 X 13 pan. When it comes out of the oven, let cool slightly. Then, use a fork to poke the entire cake with as many holes as possible. Slowly pour the sweetened condensed milk on top making sure the entire cake is covered. Then, pour the caramel topping on top of that. Place cake in refrigerator overnight or in the freezer for a few hours until it is completely chilled. In the meantime, thaw out the Cool Whip in the refrigerator and cut the heath bar minis into bite size pieces. You don’t need to use the entire bag—just cut up as many as you’d like for on top of the cake. When cake is cooled, frost the cake with the Cool Whip. Then, sprinkle with the heath bar pieces and drizzle with the magic shell topping. Place cake back in refrigerator until you’re ready to serve.
Yummy, Yummy. 🙂