Chocolate Toffee Bar Cake
Chocolate Toffee Bar Cake requires approximately 45 minutes from start to finish. This recipe serves 12. One serving contains 430 calories, 6g of protein, and 9g of fat. A mixture of caramel topping, whipped topping, toffee candy bars, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a dessert.
Instructions
Prepare cake according to package directions in a greased 13" x 9" pan. Cool completely in pan on a wire rack.
Gently poke holes in top of cake, using the end of a wooden spoon (wipe spoon clean after each hole).
Combine sweetened condensed milk and caramel topping in a small bowl; slowly pour over cake.
Spread whipped topping over cake.
Sprinkle with crushed candy. Cover and chill until ready to serve.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
![Lang & Reed Napa Valley Chenin Blanc]()
Lang & Reed Napa Valley Chenin Blanc
The Lang & Reed 2015 Chenin Blanc – Napa Valley has peach and tropical fruit that are immediately on the nose, with the necessary hint of honeycomb (the traditional varietal character), and a lesser expression of apple and citrus. On the palate, the aromas are mirrored and given an even stronger presence with yellow apple exotic citrus notes, which give it an accurate tartness. The texture is tender, and the flavors broaden with a touch of saline minerality, which leads into bright crisp acidity, adding to the wine’s refreshing character. It will blossom and gain in complexity with additional bottle time.