Caramel Toffee Cake

Directions

1. 1
   Mix whipped topping and caramel topping gently until combined.
2. 2
   Cut cake in half horizontally.
3. 3
   Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/3 cup candy bars. Then put another layer of the cream mixture and another layer of candy bar pieces.
4. 4
   Place top layer of cake back on top of cream/candy bar layers.
5. 5
   Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars.
6. 6
   Store in the refrigerator.
7. 7
   NOTES: Be sure to store covered or the icing will become hard and sticky! I use reduced sugar/fat items and it comes out well but with a slightly different texture on the icing. Also I figued out the easiest way to crush the candy bars is to take a meat tenderizer to them and gently hammer them!