Bake a chocolate cake in a 9"x13" pan according to directions on the box or use your favorite homemade recipe. Cool completely.
Poke holes in cake using a large wooden spoon or other utensil. Heat the caramel sauce in the microwave and slowly pour over the cake into the holes. Repeat with 2nd jar. Place cake in the refrigerator to cool the sauce for about 20 minutes.
In the meantime, unwrap the Heath bars and coarsely chop.
Remove the cake from the fridge, frost with the whipped topping and sprinkle the chopped Heath bars on top.
Store leftovers in the refrigerator. Enjoy!
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