Step 1

Preheat the oven according to the temperature on the back on the package.

Step 2

Prepare the cake mix as directed on the back of the package, making sure to grease the 9x13 inch pan.

Step 3

While the cake is baking, mix together the sweetened condensed milk and caramel topping. Set aside.

Step 4

Also chop the mini candy bars into small pieces. Set aside.

Step 5

Remove the cake from the oven once it’s done baking. While the cake is still hot, poke holes all over the cake with a straw.

Step 6

Pour the condensed milk/caramel mixture on top of the cake.

Step 7

Sprinkle half of the chopped candy bars on top, slightly pressing them into the cake with your fingers or straw. Cover and refrigerate for 2-3 hours.

Step 8

After it’s chilled, mix the cool whip and cream cheese together and spread the mixture evenly over the cake.

Step 9

Top the cake with the rest of the chopped candy bars.

Step 10

Keep refrigerated. Drizzle with chocolate sauce before serving if desired.