Ingredients
- (18.25 ounce) packagechocolate cake mix
- (16 ounce) jarbutterscotch topping
- (8 ounce) containerfrozen whipped topping, thawed
- (2.16 ounce) barschocolate-covered crispy peanut butter can dy
Instructions
- Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
- Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.
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