1 can Eagle Brand sweetened condensed milk
1 jar caramel/butterscotch sauce
1 lg cool whip or whipping cream
4 heathe bars, crumbled
For Cake:
Bake cake according to package directions. While the cake is still warm, punch holes with the end of a wooden spoon halfway down through the cake about 1 inch apart. Fill holes half way with sweetened condensed milk and half way with caramel sauce. Top with Cool whip. Sprinkle Heath bar crumbles on top.
For cupcakes:
Bake cupcakes according to package directions. Must use aluminum foil cupcake wrappers. Poke 3 holes in each cupcake. Pour 1 tbsp caramel/sweetened condensed milk mixture in each cupcake holes. Let the stuff soak in at least few hours before serving. Top with cool whip and heathe bars. Refrigerate until ready to serve.
