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Ingredients

• ✓ chocolate covered toffee
• devil's food cake mix
• water
• vegetable oil
• egg
• sweetened condensed milk
• caramel ice cream topping
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.
3. 3 Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
5. 5 Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
6. 6 Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.
7. 7 Refrigerate until chilled through and serve right from the pan. Enjoy!

By Elaine

Ingredients

• ✓ chocolate covered toffee
• chocolate graham snack
• butter
• toffee baking bits
• semisweet chocolate chip
• pecan
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
2. 2 Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.
3. 3 Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.

By Krista Ferrill Donahue

Ingredients

• ✓ chocolate covered toffee
• chocolate
• peanut butter candy
• saltine cracker
• graham cracker
• butter
• vanilla pudding mix
• instant chocolate pudding mix
• milk
• whipped topping
• whipped topping

Instructions

1. 1 Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
2. 2 In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
3. 3 In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
4. 4 Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

By thedailygourmet