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The Boat Shed Kitchen

Slow Cooker Heath Bar Cake

Made right in your slow cooker, this dessert starts with devil’s food cake, soaks up sweetened condensed milk and caramel, and finishes with Cool Whip, crushed Heath bars, and drizzles of chocolate and caramel. A dreamy, no-fuss treat!
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 15.25 oz Devil’s food cake mix
  • 2½ large eggs
  • 1 cup water
  • ½ cup unsalted butter melted
  • 13½ oz can sweetened condensed milk
  • ½ cup caramel topping plus extra for drizzling
  • 7½ oz Cool Whip thawed
  • 3 Heath bars chopped (4.2 oz)
  • Chocolate sauce for drizzling
  • Caramel sauce for drizzling

Method
 

  1. In a large bowl, mix cake mix, eggs, water, and melted butter until smooth.
  2. Spray slow cooker insert with nonstick spray.
  3. Add batter and smooth the top.
  4. Cover and cook on high for 2 hours.
  5. Do not open the lid while cooking.
  6. Once done, poke holes in cake.
  7. See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-heath-bar-cake/

Notes

  • You can substitute toffee bits for Heath bars in a pinch.
  • To cool the cake faster, transfer it from the slow cooker to a separate dish once cooled enough to handle.
  • For neater slicing, refrigerate overnight before topping and serving.