Angel Heath Bar Dessert is a VERY easy dessert that can be made in just a few minutes. Unless you want to make your own angel food cake or caramel sauce, it is just a matter of assembling a few ingredients. While this can be a last minute dessert, it is much better if left to sit in the refrigerator for several hours prior to serving.
For the quickest version, you can just buy an angel food cake from the bakery section of a grocery store and pick up a bottle/jar of caramel sundae topping while your there.
Heath candy bars or similar candy bars, ie. SKOR, can be purchased whole and broken into pieces. Or, you can use my preferred method and purchase Heath milk chocolate toffee pieces in the baking aisle of the grocery store. They are usually located next to the chocolate chips.
Angel Heath Bar Dessert
Ingredients
- 1 Angel Food cake
- 16 oz. Cool Whip, thawed
- Caramel sauce, to taste
- 4 oz. +/- Heath bar pieces (or a similar candy bar)
Instructions
- Break up the Angel Food cake into bite-size pieces and place in a 9 X 13 inch dish.
- Top with Cool Whip.
- Drizzle with caramel sauce.
- Then sprinkle on Heath bar pieces.
Notes
This can also be a trifle. Just place in the order as directed in a trifle dish and repeat starting with another layer of angel food cake on top of the Heath bar pieces. Continue until the dish is full...usually one or possibly two more times. You should end with Heath bar pieces on top.Depending on the size of the dish, you may need to increase the amount of ingredients by 50% to twice the amount in the recipe.
The thing that usually takes the longest for me is for the Cool Whip to thaw out enough to spread. A dip in warm water can speed up that process a little if you REALLY can’t wait.