Description
Decadent chocolate bars with a cake base, sweetened condensed milk, caramel, whipped topping, and crushed Heath bars. Easy and incredibly delicious!
Ingredients
Scale
- 1 box (18.25 ounces) chocolate cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 jar (12 ounces) caramel topping
- 1 container (8 ounces) frozen whipped topping, thawed
- 6 Heath candy bars (1.4 ounces each), crushed
Instructions
- Preheat: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Cake Base: In a large bowl, combine chocolate cake mix and melted butter. Mix until the mixture resembles coarse crumbs.
- Press and Bake: Press half of the mixture into the prepared baking pan. Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool slightly.
- Sweet Layers: Pour sweetened condensed milk evenly over the warm cake base. Drizzle caramel topping evenly over the sweetened condensed milk. Sprinkle the remaining cake mixture evenly over the caramel.
- Bake Again: Bake for another 10-15 minutes, or until the topping is golden brown. Remove from oven and let cool completely.
- Finishing Touches: Spread the thawed whipped topping evenly over the cooled bars. Sprinkle the crushed Heath candy bars evenly over the whipped topping.
- Chill and Serve: Refrigerate for at least 2 hours before serving. Cut into squares and serve.
Notes
- Use different cake mix flavors (vanilla, yellow, red velvet).
- Substitute other candy bars (Snickers, Reese’s, M&Ms).
- Add chopped nuts or chocolate chips to the caramel layer.
- Make it gluten-free with a gluten-free cake mix.
- Make it dairy-free with dairy-free alternatives.
- Store in the refrigerator for up to 3-4 days or freeze for 2-3 months.
- Dry cake base: Add milk to the cake mix.
- Hard caramel: Microwave the caramel topping briefly.
- Melting whipped topping: Ensure bars are completely cool.
- Sinking candy bars: Sprinkle candy bars just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes