Frozen Chocolate Caramel Crunch

• Vegetarian

• Pasta & Grains

  • 3/4 cup Oats

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1 Caramel topping
  • 1/2 cup Chocolate chips, mini
  • 1 Chocolate topping
  • 1/2 cup Powdered sugar
  • 4 tbsp Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 3/4 cup Walnuts

• Snacks

  • 1 1/4 cups Graham cracker crumbs

• Dairy

  • 3/4 cup Butter
  • 1 14 ounce can Condensed milk, sweetened
  • 1 1/2 cups Heavy cream, whipped
  • 8 oz Whipped cream cheese

Found on loulougirls.com

Ingredients

• 1 1/4 cups graham cracker crumbs
• 4 Tablespoons sugar
• 1/4 cup melted butter
• 3/4 cup brown sugar
• 3/4 cup chopped walnuts
• 1/2 cup melted butter
• 3/4 cup oats
• 1 1/2 cups heavy cream, whipped
• 2 teaspoons vanilla
• 1/2 cup powdered sugar
• 8 ounce whipped cream cheese
• 1 14 ounce can of sweetened condensed milk
• 1/2 cup mini chocolate chips
• caramel topping
• chocolate topping

Directions

• Crust: Combine the graham crackers crumbs, sugar, and melted butter in a bowl. Spray 10 inch springform pan with cooking spray. Press crumb mixture into the bottom of the pan, and place into the fridge. Crunch: Preheat oven to 350 degrees. Mix all the ingredients and sprinkle onto a cookie sheet. Bake for 10 to 15 minutes or until they are golden brown. As soon as you take it out of the oven, crumble up the mixture with a fork, and then let cool. Filling: Make sure to whip your cream until it forms soft peaks, and then set aside. In a large bowl, cream together the cream cheese and sweetened condensed milk. Add the powdered sugar, vanilla, and chocolate chips. Mix well. Fold in the whipped cream. Lets assemble: Spread half of the filling over the cooled crust. Sprinkle with half of the crunch topping. Spread on the remaining filling, then sprinkle the rest of the crumbs over the top, Cover loosely with plastic wrap on the top and freeze for at least 4 hours. Right before serving, drizzle with caramel and chocolate sauce.