Triple-Decker Candy Bar Crunch Cake

Ingredients

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

Steps

• 1

  Line the bottom of a 9-inch springform pan with parchment paper. Spray the sides of the pan with non-stick cooking spray.
• 2

  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.
• 3

  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.
• 4

  Spread one bowl of candy bar whipped topping over the crust.
• 5

  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.
• 6

  Remove from the freezer about 20 minutes before serving. Slice and enjoy!

Nutrition Information

Serving Size: 1 Serving

Calories

950

Calories from Fat

460

Total Fat

51g

79%

Saturated Fat

27g

135%

Trans Fat

1g

 

Cholesterol

100mg

33%

Sodium

450mg

19%

Potassium

330mg

9%

Total Carbohydrate

105g

35%

Dietary Fiber

4g

18%

Sugars

80g

 

Protein

17g