Crispy Peanut Butter Snack Cake

Ingredients

• •1 spray Nonstick vegetable oil spray
• •1½ cups creamy no-stir peanut butter
• •½ cup honey
• •1 teaspoon vanilla extract
• •½ cup virgin coconut oil
• •5 cups crispy rice cereal
• •2 cups Chex cereal
• •1½ cups salted mini pretzels
• •1 cup potato chips
• •1 cup roasted salted peanuts
• •6 ounces dark chocolate
• •1 pan Bundt pan

Cooking Instructions

1. 1.

   Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.

   5 min

2. 2.

   Whisk peanut butter, honey, vanilla, and 1/2 cup coconut oil in a large bowl until combined. Using a spatula, gently fold in cereals, pretzels, potato chips, and peanuts. Transfer mixture to prepared pan, spreading evenly and pressing firmly into pan. Chill until cake is set, at least 1 hour.

   70 min

3. 3.

   When ready to serve, melt chocolate and remaining 2 Tbsp. coconut oil in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or melt in a microwave in short bursts, stirring between bursts, until chocolate is smooth.

   10 min

4. 4.

   Using plastic overhang, lift cake from pan, then invert onto a platter. Drizzle cooled cake with melted chocolate, then chill to set before serving, about 10 minutes.

   15 min

5. 5.

   Cake can be made 3 days ahead. Wrap in plastic and chill.