Drizzle ½ cup of the caramel sauce over the condensed milk, creating a heavenly caramel infusion.
Gently spread the whipped topping all over the top of the cooled cake, creating a luscious and creamy layer.
Drizzle the remaining caramel sauce in zig-zags across the whipped topping, adding an extra indulgent touch.
Sprinkle the toffee bits and chopped chocolate evenly on top, adding delightful crunch and bursts of chocolatey goodness.
Place the cake, uncovered, in the refrigerator for 1 hour to cool completely. When ready, cut, plate, and serve it cold for the ultimate pleasure!
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