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


  1. Line the sides and bottom of cake pans with parchment paper. Lightly spray the paper with non-stick pan coating.
  2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
  3. 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.
  4. 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.