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Irresistible Heath Bar Poke Cake

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A decadent chocolate cake soaked in sweet caramel, topped with fluffy whipped cream and crunchy Heath Bar pieces. This dessert is crunchy, gooey, and oh-so dreamy!

Ingredients

Scale

For the Crust:

  • 1 box chocolate cake mix (plus required ingredients: eggs, oil, water)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) jar caramel sauce
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 full-size Heath Bars, crushed

Instructions

1. Prepare the Crust:

  1. Prepare chocolate cake according to package directions in a 9×13 inch pan. Let cool for 15 minutes.
  2. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
  3. Pour sweetened condensed milk evenly over the cake, followed by the caramel sauce, allowing both to seep into the holes.
  4. In a large bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over cooled cake.
  5. Sprinkle crushed Heath Bars generously over the whipped cream layer. Refrigerate for at least 2 hours before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/irresistible-heath-bar-poke-cake/

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