Crispy Peanut Butter Candy Delight

Ingredients

• 9 inch angel food cake 
• 0.3 cup butter 
• 2 cups confectioners' sugar 
• 4  egg yolks 
• 12.6 ounce bars chocolate-covered peanut butter candy bar crispy flavored
• 0.5 cup pecan halves 
• 2 teaspoons vanilla extract 
• 12 ounce non-dairy whipped topping frozen thawed

Equipment

• bowl
• frying pan

Directions

1. In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
2. Tear angel food cake into very small pieces. Crush candy bars.
3. Place half of cake pieces in 9x13 inch pan.
4. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.