Bake cake according to box and use an ungreased 13x9 baking pan. Cool on rack. Using the handle of wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake.
Top with cool whip and sprinkle w/ health bars. Refrigerate at least 2 hours before serving.
Originally Submitted
12/30/2014
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