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Prepare the chocolate cake according to the instructions on the box. Pour the batter into a greased 9x13-inch baking pan.
Bake the cake as directed, then remove it from the oven and allow it to cool slightly (about 10 minutes).
Using the handle of a wooden spoon or a skewer, poke holes evenly all over the surface of the warm cake.
Pour the sweetened condensed milk slowly over the cake, allowing it to seep into the holes and soak the cake thoroughly.
Drizzle the caramel sauce evenly over the cake, distributing it into the holes as well.
Refrigerate the cake for at least 1 hour to set and enhance flavors.
Spread the whipped topping evenly over the chilled cake.
Sprinkle the crushed Heath bars generously on top for a crunchy finish. Garnish with extra bits if desired.
Keep refrigerated until ready to serve.
Serving and storage tips:
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