1 box German Chocolate cake mix
1 (16 oz) jar butterscotch ice cream topping
1 can sweetened condensed milk
1 container of Cool Whip, thawed
4 Heath or Skor candy bars, crushed
1. Make cake according to package directions for a 9×13 pan
2. Let cool for 10-15 minutes. Poke holes evenly over cake with the handle of a wooden spoon.
3. Combine butterscotch topping and condensed milk. Pour evenly over top of warm cake. Refrigerate till completely cool.
4. Ice with Cool Whip and sprinkle crushed candy bars over the top.