INGREDIENTS
1
box of chocolate cake mix (any brad will do, I used Duncan Hines)
1/2
small can sweetened condensed milk (1 can is 14 oz, so use about 7 oz)
1
jar of caramel ice cream topping (I used Smuckers caramel syrup)
1 8 ounce container
cool whip (whipped topping)
1/2 cup
chopped pecans
1/2 cup
toffee bits (I used Skor bits)