1(18.25 oz) box chocolate cake mix
1 (17 oz) jar butterscotch-caramel ice cream topping
1 (12 oz) container cool whip, thawed
3 heath bars (1.4 oz each), chopped

prepare and bake cake according to package directions, using a greased 13″x9″ baking pan. cool on a wire rack.

using the handle of a wooden spoon, poke holes in the cake. pour 3/4 cup caramel topping into holes. spoon remaining caramel over cake. top with cool whip. sprinkle with candy. refrigerate for at least 2 hours before serving.

15 servings