Bottom layer: Finely chop caramel blondies bars. Press into a 8x8 inch pan using a glass to create a smooth layer.
Ganache layer: Combine dark chocolate chips and mini chips (reserve ¼ cup for top) into a bowl and pour hot water over to make a chocolate ganache. Stir until chocolate is melted and smooth. Pour half of chocolate ganache mixture on top of blondie layer.
Crunch layer: Chop chocolate marshmallow grain and seed bars and rice milk crunch minis (chop and reserve 3 minis for top). Evenly sprinkle bars over chocolate mixture.
More ganache: Drop spoonfuls of the remaining chocolate ganache over crunch layer gently covering (do not pour and spread).
Truffle layer: Coarsely chop cinnamon ProBurst bites and gently press on top of ganache.