Buttery crunchy toffee and candy bar pieces are layered with cool whip atop a dessert so deliriously rich, this Heath Bar cake should carry a warning label.
Heath Bar Cake
Do you like toffee? Chocolate? Caramel? Why are you still reading this instead of baking this cake? I’m telling you, this Heath bar cake is probably one of the richest (and simplest!) desserts I’ve had in a months.
I lost track of the number of times this cake was complimented at the table when I served it to our guests. If you like a decadent dessert and have a big sweet tooth, you have to give this recipe a try.
I found this recipe in the cookbook, from Alma’s Kitchen, that I picked up this summer in Sugarcreek, OH. This has been one of my favorite Amish cookbooks yet, as there are interesting family stories shared throughout the book.
I met Alma and purchased her cookbook while we were at The Farm at Walnut Creek. (If you live anywhere near Central Ohio, put the farm on your must-do list. It’s so much fun.)
Chocolate Caramel Poke Cake
What is a poke cake? It’s exactly what it sounds like. You poke holes in the top of the cake after it finishes baking. These holes are then stuffed with caramel, fudge, jam, pudding, or some other delicious filling.
For this chocolate caramel poke cake, I used caramel sauce. You can use whichever you prefer, or use both. Poke cake recipes are pretty versatile and I’ve very lightly adapted this one from the original.
Heath Bar Cake Recipe
You’ll need the following ingredients to make this recipe:
- Devil’s Food or German Chocolate cake mix
- sweetened condensed milk
- Heath candy bars
- hot fudge or caramel sauce
- Cool Whip
- Heath English toffee bits
Start by baking the cake as directed on the box. When the cake comes out of the oven, use chopsticks or a straw to poke holes all over the warm cake. Then, pour the sweetened condensed milk over it.
Sprinkle with crushed Heath candy bars. Then, pour warm caramel sauce and/or hot fudge over the top. Let the cake cool completely. When ready to serve, cover the cake with cool whip and sprinkle with toffee bits.
Caramel Poke Cake
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Heath Bar Cake
Ingredients
- Devil’s Food or German Chocolate cake mix
- 1 can sweetened condensed milk
- 2 Heath candy bars crushed or chopped
- 1 jar of hot fudge or caramel sauce or half of both
- 8 ounces Cool Whip
- ½ cup Heath English toffee bits
Instructions
- Bake the cake as directed on the box. When the cake comes out of the oven, use chopsticks or a straw to poke holes all over the warm cake.
- Pour the sweetened condensed milk over the cake. Sprinkle with crushed Heath candy bars. Pour warm caramel sauce and/or hot fudge over the top. Let cool completely.
- When ready to serve, cover the cake with cool whip and sprinkle with toffee bits.
Nutrition
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