Recipe: Whipped Toffee Chocolate Chip Cake


  • 1 tube (16.5 ounces) refrigerated chocolate chip cookie dough
  • 1⁄2 cup caramel ice cream topping
  • 1⁄2 cup cold milk
  • 1 package (3.4oz) instant vanilla pudding mix
  • 1 carton (8oz) frozen whipped topping thawed
  • 3⁄4 cup English toffee bits (grinded Heath Bars)
  • 3 tablespoons butter
  • 3 squares (1oz EACH) semisweet chocolate, chopped(optional)
  • 3⁄4 cup chopped nuts


  1. Let dough stand at room temperature for 5-10 minutes to soften.
  2. Press into an ungreased 13-in x 9-in x 2-in baking pan.
  3. Bake at 350 for 14-16 minutes or until golden brown.
  4. Cool completely on a wire rack.
  5. Spread caramel topping over crust.
  6. In a bowl, whisk milk and pudding mix for 2minutes.
  7. Let stand for 2 minutes or until soft-set.
  8. Fold in the whipped topping, nuts, and toffee bits.
  9. Spread over caramel layer.
  10. Cover and freeze for 4hrs until firm.
  11. In a small saucepan, melt butter over medium heat.
  12. Stir in chocolate until smooth.
  13. Drizzle over pudding layer.




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