Toffee Poke Cake

Toffee Poke Cake 1 package (18-1/4 ounces) chocolate cake mix 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 13-in. x 9-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