Cut cake into nine slices. Arrange in an ungreased 11 x 17 inch dish, cutting to fit if needed.
Drizzle with coffee.
In a small bowl beat cream cheese and sugar until smooth. Add the chocolate syrup.
Fold in Cool Whip or whipped cream.
Spread over cake.
Sprinkle crushed candy bars over cake.
Refrigerate until serving.
Keep leftovers refrigerated.
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