Heath Bar Poke Cake
A rich chocolate poke cake filled with caramel and sweetened condensed milk, then topped with whipped topping and crunchy Heath toffee pieces. It’s an easy dessert that’s often made with a boxed cake mix. (All Things Mamma)
Ingredients
- 1 box Devil’s Food chocolate cake mix (plus ingredients called for on the box)
- 1 (14 oz) can sweetened condensed milk
- 1 cup caramel ice cream topping
- 1 (8 oz) tub Cool Whip or whipped topping, thawed
- 1–2 cups crushed Heath Bar pieces or Heath English Toffee Bits (Punchfork)
Instructions
- Prepare and bake the chocolate cake in a 9×13-inch pan according to the cake mix directions.
- Let the cake cool for a few minutes. Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Drizzle the caramel topping over the cake.
- Spread Cool Whip over the top.
- Sprinkle generously with crushed Heath Bars.
- Refrigerate for at least 2–4 hours (overnight is even better) before slicing so the flavors can blend. (Meatloaf and Melodrama)
Tip: Add an extra drizzle of caramel over each slice before serving for an even more decadent dessert. (mycasualpantry.com)
