Toffee Poke Cake No.2

By TNcook

Ingredients

• 1package1 package (18-1/4 ounces) chocolate cake mix
• 1can1 can sweetened condensed milk
• 1jar1 jar (17 ounces) butterscotch-caramel ice cream topping
• 1carton1 carton (12 ounces) frozen whipped topping, thawed
• 33 Heath candy bars (1.4 ounces each), chopped
• (or finely chopped butterfingers)

Preparation

Step 1

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. Pour all of caramel topping into holes. Pour all of condensed milk in holes. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.