Ingredients
1 box chocolate cake mix
1 cup (approx. 240 ml) sour cream
1 jar caramel ice cream topping (size not specified)
4 regular-sized peanut butter crisp candy bars
8 ounces (approx. 227 grams or 2 ⅔ cups) whipped topping
Instructions
1-Prepare the chocolate cake mix according to the package directions, adding the 1 cup of sour cream to the batter for extra moisture.
2-Bake the cake in a 9×13 inch pan as directed on the cake mix box, keeping an eye on the time for the best results.
3-While the cake is still warm, use the end of a wooden spoon to poke holes all over its surface to let flavors soak in.
4-Pour the caramel ice cream topping over the warm cake, making sure to fill the holes completely, and reserve 5 tablespoons for later use.
5-Chill the cake in the refrigerator for at least 30 minutes to set the layers properly.
6-Spread the whipped topping evenly over the chilled cake for a smooth finish.
7-Crush the peanut butter crisp candy bars and sprinkle the pieces over the whipped topping to add that signature crunch.
8-Drizzle the reserved 5 tablespoons of caramel topping over the top for a glossy look.
9-Store the finished cake in the refrigerator to keep it fresh until serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍰 Poke holes while the cake is warm to allow caramel to soak in thoroughly.
❄️ Chill the cake before adding whipped topping and candy to set layers effectively.
🍫 Crush candy bars finely for a perfect crunchy texture and balanced candy distribution.
- Prep Time: 45 minutes
- Baking Time: As directed on cake mix box
- Category: Dessert
- Method: Baking, Chilling, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 slice