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Alyssia’s Caramel Heath Bar Cake Recipe

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This recipe for Alyssia’s Caramel Heath Bar Cake, by , is from The Dawson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Pritchett
Added: Thursday, November 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box German choc. cake mix
1 can Eagle Brand sweetened condensed milk
1 small jar caramel ice cream topping
12 oz. Cool Whip
3-4 Heath candy bars

Directions:
Directions:
Bake a German choc. cake, according to package directions. While still hot, poke holes all over cake with a large fork. Pour 1 can Eagle Brand sweetened condensed milk over top of cake, spread evenly. Then pour 1 small jar of caramel ice cream topping over cake. Put in fridge for 2 hours. Frost, with one 12 oz. container of Cool Whip. Top with 3-4 crushed Heath candy bars. Keep refrigerated.

 

 

 

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