Ingredients
1 package (18¼ ounces) chocolate cake mix
1 jar (17 ounces) butterscotch-caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
3 Heath candy bars (1.4 ounces each), chopped
Directions
Prepare and bake cake according to package directions, using a greased 13-by-9-inch baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. Pour ¾-cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least two hours before serving.
Recipe Courtesy Of
Taste of Home
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