CANDY BAR COFFEE CAKE

[nverland]

CANDY BAR COFFEE CAKE
12 Servings

1/2 cup butter
2 16 oz. cans jumbo refrigerator biscuits (such as Pillsbury Grands)
3 cups fun size candy bars, (no Kit Kats) coarsely chopped
1 cup powdered sugar, mixed with enough milk to make a smooth glaze

Preheat oven to 350º.
Spray a regular Bundt pan liberally with non-stick spray.
Melt the butter in a large bowl.
Cut the biscuits into quarters and toss them in the butter.
Arrange 1/3 of the biscuits on the bottom of the Bundt pan; sprinkle with one cup of the chopped candy bars.
Add another layer of the biscuits, sprinkle with another cup of the chopped candy bars, then the remaining biscuits and the remaining candy bars.
Bake 35-40 minutes or until golden brown and thoroughly baked through.
Remove from the oven, let sit five minutes, then invert onto a serving platter.
Drizzle with the powdered sugar mixture and serve warm.