Months ago I saw a recipe for a rice krispie cake and thought it was adorable. A friend of mine saw my tweet about the post and had a friend make the cake for her birthday. She mentioned that it was a bit hard and very difficult to cut. I was disappointed to hear that, but I knew I needed to try it myself, so I made my own peanut butter rice krispie cake with chocolate frosting.
I discovered that the trick is to not use a ton of rice krispies. I like my treats on the chewy side anyway. To be honest, I’m lucky if I’m able to get the treats from the pot into the baking pan. I usually eat it warm right out of the pot! I put the cake together and put it in the refrigerator just long enough for me to cut it without making a mess. It was a total success! It sliced well, and was nice and chewy, just the way I like it. I let it sit in a cake dome overnight and took it to the office to share. I think it lasted all of fifteen minutes. I think this is the most adorable, quick, fun and easy way to make a dessert that anyone would love. And the possibilities are endless when playing with different flavors!!!
Peanut Butter Rice Krispie Cake
- 6 tablespoons butter
- 2 packages (10 oz., about 40 each) marshmallows
- ½ cup peanut butter
- 10 cups rice krispies cereal
- 1 can of chocolate frosting (or your favorite frosting)
- sprinkles (optional)
- parchment paper
- 2 6- inch round cake pans
- non-stick pan coating
Line the sides and bottom of cake pans with parchment paper. Lightly spray the paper with non-stick pan coating.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
Add half of the cereal into a large bowl. Pour the marshmallow-peanut butter mixture on top and still until well combined. Add the remaining cereal and stir until well coated.
Using buttered spatula or wax paper divide the mixture evenly into the two cake pans, pressing evenly. Cool until firm. Invert the first cake pan onto a place or cake stand and spread with about 1 cup of frosting. Invert the second layer on top and repeat. Decorate with sprinkles if desired. Place in the refrigerator until just firm enough to cut, about 30 minutes.