Crispy Peanut Butter Snack Cake With Cereal, Puffed Rice, Pretzels, and Potato Chips

snack week cake potato dessert no-cook peanut butter peanut chocolate birthday vegetarian pescatarian dairy free tree nut free soy free kosher

Katherine Sacks

Serves 12–16

Source

Ingredients

Nonstick vegetable oil spray

1 1/2 cups creamy, no-stir peanut butter

1/2 cup honey

1 teaspoon vanilla extract

1/2 cup plus 2 tablespoons warmed virgin coconut oil, divided

5 cups crispy rice cereal

2 cups Chex cereal

1 1/2 cups salted mini pretzels, lightly crushed

1 cup potato chips, lightly crushed

1 cup roasted, salted peanuts

6 ounces dark chocolate

An 8-cup Bundt pan

Method

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

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.

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.

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.

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