Crispy Peanut Butter Snack Cake
A no-bake sweet and salty treat combining creamy peanut butter, crispy cereals, pretzels, potato chips, and peanuts, all drizzled with dark chocolate. This unique Bundt cake offers a delightful mix of textures and flavors.
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.
Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.
5 min
- 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.
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.
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.
Cake can be made 3 days ahead. Wrap in plastic and chill.