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Triple-Decker Candy Bar Crunch Cake

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  • Prep 20 min
  • Total 8 hr 0 min
  • Servings 12
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This triple-decker take on our absurdly easy crunch cake is a celebration of all things candy bar! With absolutely no baking involved, the hardest part is waiting overnight for the layers to freeze. But, oh, is it worth it.
by: Cheeky Kitchen
Updated Sep 24, 2019
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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 Peanut Butter Cups (unwrapped), 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!

Expert Tips

  • tip 1
    Any candy bar will work here—feel free to swap in your favorite! Crushed cookies would also make a tasty add-in.

Nutrition Information

950 Calories, 51g Total Fat, 17g Protein, 105g Total Carbohydrate, 80g Sugars

Nutrition Facts

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
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 10 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • With four kids and one dessert-loving man in the house, someone is always begging for ice cream or chocolate or a candy bar. So I figured, why not let the people have their cake…and candy…and ice cream this weekend?!

    And so was born this insane twist on the now-classic Tablespoon Crunch Cake. A triple-decker splendor, with each layer devoted to someone’s favorite candy bar. There’s Snickers™ on top for the twins. Peanut butter cups for the sassy teens. And Kit Kats™ for the mama. (Because if I’m going to make a Triple-Decker Candy Bar Crunch Cake, I think I deserve an entire layer of the candy I love.)

    Though it sounds complex, this recipe is absurdly easy to toss together. No baking required. Just prep, assemble and freeze. The hardest part? Waiting overnight for the layers to freeze. But, oh, is it worth it! We’re talking three amazing layers of crunchy, creamy, candy bar-y (is that a word?) goodness that makes everyone feel like a winner.
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