Skor or Heath Bar Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 59mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (2 1/4 ounce) box chocolate cake mix, prepared according to directions with water, oil, and eggs
  • 1
    (16 ounce) container chocolate frosting
  • 34 - 1
    cup Heath candy bars (Bits O'Brickle) or 3/4-1 cup Skor English toffee bit, toffee bar bits (Bits O'Brickle)
  • 1 12
    cups caramel ice cream topping (I used Smucker's)
Advertisement

DIRECTIONS

  • Prepare the cake mix according to the directions on the box for either two 8-inch or 9-inch layers. This step can be done a day in advance, provided that the layers are completely cooled before wrapping in nonstick aluminum foil.
  • Assemble the cake by placing one layer on the end destination plate/platter. Spread the top ONLY with 1/2 of the caramel topping, allowing a little bit to dribble down the sides.
  • Place the second layer on top of the caramel-topped first layer. Spread the remaining caramel on top of the second layer.
  • Frost the cake with the chocolate frosting. It is okay (even preferable) for the caramel and chocolate frosting to blend a bit.
  • On top of the frosting on the top layer, lightly press in the toffee bits until the top is coated. Although I didn't do so, you can also press toffee bits into the sides if enough remain.
Advertisement