* Prepare and bake cake according to package directions using a greased 9 x 13 cake pan.
* Cool on rack for 30 minutes.
* Using the end of a wooden spoon handle, poke 12 holes in warm cake.
*Using a teaspoon, fill holes one at a time with caramel mixture. Once all of the holes are filled, pour the remainder of the topping over entire cake and cool completely.
*Spread with whip topping and sprinkle candy bar pieces over top.
* Refrigerate at least 12 hours before serving.
Go to full version of