Heath Bar Cake

1. 1

   First, place the candy bars in the freezer.

2. 2

   Bake the cake according to directions in a 9 x 13-inch pan. While warm, poke several holes throughout the cake with a large fork.

3. 3

   Pour butterscotch and chocolate topping over the cake slowly so they pour into the holes.

4. 4

   Refrigerate for 1 hour. Spread container of Cool Whip over top of cake. Break up frozen candy bars into tiny pieces and garnish the Cool Whip.

* Per serving · 4 servings · Values may vary.

No additional tips available.