The most delicious part of this cake, in my opinion, is the crumble on top of the Cool Whip. It’s not just any chocolate crumbs – those are actually pieces of Heath Candy Bars. While I do enjoy those candy bars on their own, these two combined equal pure heaven!
If, for some reason, those candy bars disappear from your kitchen before you get to decorating the cake (ahem), don’t worry. You can just shave some chocolate on top, or drizzle some salted caramel sauce, or just eat the cake as is. I promise you, it will still be delicious!
1 box chocolate cake mix and any ingredients it requires
1 (14 oz) can sweetened condensed milk
1 (8 oz) jar caramel topping
1 (8 oz) container Cool Whip thawed to room temp
3 Heath Candy Bars chopped
Follow the package directions to bake the chocolate cake in a 9×13 pan. Let cake cool for 5 minutes.
Poke holes in the cake with the handle end of a wooden spoon. While cake is still warm, slowly pour the sweetened condensed milk over the top, so that it gets in all the holes of the cake. Drizzle the caramel topping evenly over the cake slowly.
Let the cake cool a little more, then spread the Cool Whip over the top. Sprinkle with Heath Candy bar pieces.
Store in fridge until ready to eat.
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Quick tip: Instead of Heath Candy bars, you could use Butterfingers, Twix, Snickers… Use your favorite one!