Candy Bar Poke Cake

By dawn716

Ingredients

• 1 box chocolate cake mix, plus ingredients on back of box
• 1 cup hot fudge sauce
• 1 tub (8 oz) Cool Whip Free, thawed
• 2 cups chopped assorted candy (I used mini M&M’s, Reese’s cups, Kit Kats &Butterfingers)
• 1/2 cup caramel sauce

Details

Servings 15
Preparation time 30mins
Cooking time 510mins
Adapted from thedomesticrebel.com

Preparation

Step 1

Preheat oven to 350 degrees F. Liberally grease a 13×9 inch pan with cooking spray; set aside.

Prepare the cake according to package directions. Pour into the greased pan and bake according to instructions on back of package, or until a toothpick inserted near the center comes out clean. Cool the cake completely.

Once cake has cooled, poke a bunch of holes through the cake (about 20-30). Carefully pour the hot fudge sauce over the holes, trying as best as you can to fill them up with the sauce.

Spread the Cool Whip on top of the cake in a thick, even layer; top evenly with the chopped, assorted candies. Drizzle the top with the caramel sauce.

Refrigerate the cake for approx. 4 hours or overnight (overnight is best) before cutting into squares to serve. This cake is SO good!