Tuesday, April 25, 2017

Triple-Decker Candy Bar Crunch Cake


Triple-Decker Candy Bar Crunch Cake


2
bags (11 oz each) Nature Valley™ Oats 'n Honey Protein Granola 
1
cup (2 sticks) butter, melted
1
cup brown sugar
1
container (16 oz) whipped topping 
1
can (14 oz) sweetened condensed milk
1
package (8 oz) Snickers™ bites Unwrapped, coarsely chopped
1
package (8 oz) Reese’s™ Minis Unwrapped Mini Cups, coarsely chopped
1
package (8 oz) Kit Kat™ Minis, coarsely chopped
Non-stick cooking spray

  • Line the bottom of a 9-inch springform pan with parchment paper. Spray the sides of the pan with non-stick cooking spray.
  • Place granola in a food processor or blender and pulse until fine crumbs form. Add butter and brown sugar; pulse until well mixed. Press about 1 1/4 cup of crumbs into the bottom of the prepared pan.
  • Stir together whipped topping and condensed milk. Divide evenly between 3 large bowls. Add one type of candy to each bowl of whipped topping, reserving a small amount of each candy for garnish. Stir each bowl until well mixed.
  • Spread one bowl of candy bar whipped topping over the crust.
  • Add another 1 1/2 cups of crumbs followed by another candy bar-whipped topping layer. Form your final layer with 1 1/4 cups of crumbs and the third bowl of whipped cream mixture. Gently rap the pan down on the table top a few times to make the layers settle. Top with remaining crumbs and candy. Freeze 8 hours or overnight.
  • Remove from the freezer about 20 minutes before serving. Slice and enjoy!

Attribution: Photo & recipe Compliments of tbsp

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