INGREDIENTS:

1 German chocolate cake mix 1 can sweetened and condensed milk 1 jar caramel ice cream topping 1 8 ounce container of Cool Whip 6 ounces crushed Heath bar 6 ounces crushed plain Hershey bar

INSTRUCTIONS:

Bake cake as directed in 9×13 pan. Take the handle of a wooden spoon and poke holes all over the cake while it’s still warm. Pour can of condensed milk over warm cake, then repeat with caramel topping. Refrigerate for 6 hours or overnight. Frost cake with Cool Whip topping and sprinkle with crushed Heath & Hershey bar. Serve immediately.