Butterscotch Chocolate Cake

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

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.