Toffee Poke Cake

For all you chocolate/caramel/toffee lovers out there, this is about as simple as you can get...and still be delicious!
It takes only four ingredients:

1 package (18 1/4 oz.) chocolate cake mix

1 jar (17 oz.) butterscotch-caramel ice cream topping [I could only find caramel, but I only looked one place]

1 carton (12 oz.) frozen whipped topping, thawed

3 Heath candy bars (1.4 oz. each), chopped

Bake the cake.  Let it completely cool.  Then, using the handle of a wooden spoon, poke holes all round the cake.  Fill the holes with the caramel and then pour the rest of the caramel around the top of the cake.  Spread the whipped topping and sprinkle with crumbled Heath bars.  Refrigerate until ready to serve!