1 small box Heath Bars — bite size or 6oz. regular bars, refrigerated
1 box devils food cake mix
1 large tub cool whip
1 jar caramel ice cream topping
Bake cake in 9×13 pan as directed on box. Punch holes in cake and pour caramel topping over cake while hot. Refrigerate the cake, and let cool completely. Crunch heath bars into small pieces. Cover cake with cool whip and top with crunched up heath bars.