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.