Toffee Poke Cake

Ingredients

• 1 (18 ounce) package chocolate cake mix

• 1 (17 ounce) jar caramel ice cream topping

• 1 (12 ounce) carton whipped topping
• 4 1/4 ounces Heath candy bars, chopped

Directions

1. 1

   Prepare and back cake according to package directions using a 9x13 inch greased baking pan.

2. 2

   Cool on a wire rack.

3. 3

   Using the handle of a wooden spoon, poke holes in the cake.

4. 4

   Pour 3/4 cup caramel topping into the holes.

5. 5

   Spoon remaining topping over the cake.

6. 6

   Top with whipped topping.

7. 7

   Sprinkle with chopped candy.

8. 8

   Refrigerate for at least 2 hours before serving.