Ingredients
24
24 servings
- •1 (18.25 ounce) package chocolate cake mix
- •1 (16 ounce) jar butterscotch topping
- •1 (8 ounce) container frozen whipped topping, thawed
- •3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy
Instructions
- Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
- Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.
Nutritional Facts
Per 24 servings
- Calories: 204
- Carbohydrate: 36g
- Fat: 7g
- Fiber: 1g
- Protein: 2g
- Sugar: 14g
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