Description
A rich, moist chocolate cake soaked in gooey caramel, topped with whipped topping and crunchy Heath bar crumbs. This no-fuss dessert delivers a perfect balance of sweet, salty, and buttery flavors with minimal effort.
Ingredients
1 box chocolate cake mix (contains flour, sugar, cocoa powder, etc.)
1 (14 oz) can sweetened condensed milk
1/2 cup packed brown sugar
1/2 cup butter, melted
1 tsp vanilla extract
1 (16 oz) can whipped topping, thawed
2 cups crushed Heath bar (or Aldi’s Value Heath Bar Cereal for consistency)
1/2 tsp sea salt (optional, for sprinkling)
Instructions
Preheat oven to 350°F (175°C). Prepare cake mix according to box instructions in a 9-inch round or square pan.
While cake bakes, whisk condensed milk, brown sugar, melted butter, and vanilla in a bowl until smooth.
Once cake is baked and cooled slightly, poke evenly spaced holes throughout the surface using a wooden skewer.
Pour the caramel mixture over the cake, pressing gently to absorb. Allow to cool completely.
Top with whipped topping and crushed Heath bar. Chill for 2-4 hours before serving.
Notes
For a vegan version, use dairy-free whipped topping and vegan Heath alternatives.
Caramel mixture may thicken more in the fridge—this is normal.
Storage: Keep in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 50g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg