Gregg’s Ooey Gooey Copycat Heath Bar Sheet Cake
Gregg's Ooey Gooey Copycat Heath Bar Sheet Cake is a decadent dessert inspired by the beloved version served at Gregg's Restaurants in Rhode Island. This homemade copycat layers rich German chocolate cake with sweetened condensed milk, caramel sauce, fluffy whipped topping, and crushed Heath bars. It's an irresistible, gooey, crunchy dessert that's perfect for parties, potlucks, or whenever you crave a nostalgic sweet treat.
Equipment
- 9×13 inch baking pan or similar
- cooking spray or oil
- large mixing bowl
- large spoon or paddle
- food processor or similar to chop/crush Heath bars
- pan cover or aluminum foil
Ingredients
- 15 oz (or box) German chocolate cake mix
- 14 oz sweetened condensed milk
- 12-14 oz caramel sauce
- 8 oz Cool Whip or thick whipping topping
- 8 oz Heath bars
Instructions
- Defrost Cool Whip by placing in fridge.
- In large bowl, mix according to the directions and add any replacements you want noted above.
- Bake according to directions. Personally, I bake 1-3 minutes under recommended amount.
- Chop or crush the heath bars to use as spread later on.
- After cake finishes baking, take out of oven and let sit in pan for around 1 hour.
- Using the back end of a utensil, place holes 1-2 inches apart across the cake. Holes should reach at/near bottom.
- Baked German chocolate cake in pan with holes scattered in it, caramel and sweetened condensed milk can next to it.
- Top cake with sweetened condensed milk and caramel.
- Place cake in refrigerator for 60 minutes to cool.
- Take cake out of fridge and using a paddle or spatula, gently spread the thawed Cool Whip over the cake.
- Cover the entire cake with crushed heath bar pieces. If using aluminum foil, try to cover the cake fully and evenly so Cool Whip doesn’t stick to the top of the foil. Feel free to use any leftover caramel and sweetened condensed milk to layer onto the toffee or use as a topping for later on.
- Cover cake and refrigerate for up to several days.
Notes
- For something denser and moister: In cake mix directions, replace water with milk and oil with double amount of butter, add +1 egg.
- Fewer calories: In cake mix directions, replace butter and oils with an equal part of applesauce.
- Use a caramel topping / sauce that is slightly thicker than regular syrup. Salted and non-salted work equally well.
- This cake may taste better after 24 hours stored in the fridge because the ingredients get time to meld into the cake.
- You may be able to replace the German chocolate cake mix with a chocolate variant.
HISTORY
- This cake is near identical in taste and texture to Gregg’s Heath Bar-based toffee cake, at least according to myself and everyone who has tried it!
Want to store it longer? This freezes really well. - Gregg’s was founded in 1972 in Warwick, Rhode Island, and has since become one of the most popular restaurants in RI, known for their desserts.
They were once visited by former president Barack Obama, where he ordered their Death by Chocolate Cake—he’s still alive after eating it!
