Preheat your oven according to the instructions on the chocolate cake mix box.

Prepare the cake batter by following the directions on the box, which typically involves mixing the cake mix with eggs, oil, and water.

Pour the batter into a 9x13-inch baking pan and bake according to the package instructions.

Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes.

While the cake is still warm, use the handle of a wooden spoon or a similar tool to poke holes all over the surface of the cake. Space the holes about 1 inch apart, and make sure to poke down to the bottom.

Pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes.

Next, pour the caramel sauce over the top of the cake. Use a spatula to spread it evenly if needed, ensuring it covers the surface.

Allow the cake to cool completely at room temperature.

Once cooled, cover the cake with plastic wrap or foil and refrigerate it for at least 1 hour. This allows the flavors to meld and the cake to become even more moist.

After the cake has chilled, spread the whipped topping evenly over the entire surface.

Sprinkle the crushed Heath or Skor bars generously over the whipped topping for added crunch and flavor.

Cut the cake into squares and serve. Enjoy the rich, indulgent flavors that make this cake a standout treat.