Chocolate Candy Crunch Delight - cooking recipe

Ingredients

1 box German chocolate cake mix
1 jar caramel ice cream topping
1 can Eagle Brand sweetened condensed milk
7 to 8 Heath candy bars

Preparation

Bake German chocolate cake as directed on box in 13 x 9-inch pan.
Let cool for 30 minutes.
Poke holes all over cake with the end of a wooden spoon.
Pour can of milk all over cake (in all holes) and the same with the caramel topping.
Put Heath bars in big Ziploc baggie and crunch up with hammer.
Cover the whole cake and all the holes.
(You don't want to see any holes.
Should look like Heath bars are just a topping.) Best to make the night before serving.