SKOR bar cake

1 package of chocolate cake mix
1 can of eagle brand sweetened condensed milk
1 8-ounce bottle of carmel topping
1 8-ounce tub of cool whip
6 skor or heath bars crumbled

Bake cake mix as directed by the package (use a 9 x 13 pan). While cake is still warm, poke holes with a fork. Drizzle milk and carmel over the top of the cake. Cool in the fridge for 2-4 hours. After the cake is cool, top it with cool whip and the crushed candy bars. Keep it refrigerated.