Ingredients:

• 1 package chocolate cake mix and ingredients to make it
• 16 oz bottle of caramel ice cream topping
• 8 oz Cool Whip®
• 3-4 Health Bars®, crushed

Directions:

• Bake a chocolate cake mix that is gluten-free per instructions on box.
• Upon taking from the oven, punch holes in it.
• Note:  have baked in a 9/13” pan.  Can use a wooden fork to do this—I do not have this so last time think I used a nut pick turned upside down.  –make the holes all over cake.
• Then, pour a 16 oz. bottle of caramel ice cream topping over top evenly ( I use squeeze bottle of Smucker’s® even though is a 20 oz. then I just guess at 16 oz.).  LET COOL THOROUGHLY.
• Then spread 8oz. of cool whip® over top.
• Sprinkle 3-4 normal sized heath bars that have been crushed over the top. (I use the heath bar crunch that comes in a pkg. in baking section of store.)
•   REFRIGERATE

Note:  PAMELA’S CHOCOLATE CAKE MIX IS WHAT I USUALLY USE AND IS BETTER THAN USING A REGULAR CAKE MIX!