Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake cake according to package directions for a 9x13 inch pan and cool on a wire rack for 5 minutes. make slits across the top of the cake, making sure not to go through to the bottom. in a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. slowly pour over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. let cake cool in pan completely. top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of carmel topping, if desired. refrigerate and serve right from the pan!

Target recipe: in a sauce pan over medim heat, add chopped chocolate, sugar, salt, syrup and cream. cover and boil 5 minutes. uncover. boil slowly, stirring constantly, to firm ball stage (248 degrees fahrenheit). remove from heat. add flavoring and stir until well blended. pour quickly over nuts which have been placed in well-buttered pan. allow to cool; cut into squares.