Bake cake according to package directions for a 9 x 13 inch pan.
Cool on wire rack.
Make slits across the top of the cake, make sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping.
Stir until smooth and blended.
Slowly pour warm topping mixture over the top of the warm cake, letting it sink into the slits.
Sprinkle crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool completely; top with whipped topping.
Decorate top of cake with some chocolate toffee bar chunks and swirls of caramel topping.
Refrigerate and serve right from the pan
Note: I crush my candy bars into small chunks as opposed to crumbs, same size pieces you can chew on.
