Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) jar butterscotch topping
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

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Instructions

1. Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
2. Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.