Toffee Poke Cake

1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch-caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
3 Heath candy bars (1.4 ounces each), chopped

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in cake.

Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Makes 15 servings.