Hello All and Happy Monday! Hope you had a wonderful weekend! Ours was full of baseball, softball, gardening and sitting on the couch doing absolutely nothing. Perfect.
The other day I was having a serious craving for chocolate and peanut butter. I mean, it was weird. I mentioned a while ago we were planning on expanding our family and so I was secretly hoping it was some pregnancy craving. No baby yet, but that didn't stop me from eating every chocolate and peanut butter combination I could get my hands on.
I had a peanut butter chocolate chip granola bar, a Reeses peanut butter Easter egg cup, skinny cow chocolate clusters dipped in...you guessed it...peanut butter. But it still wasn't enough. I needed MORE! So I opened up my cabinets and started digging until I found everything I needed to make a Chocolate Peanut Butter Rice Crispy Cake!
This thing is amazing! I can't stop eating it. It has melted peanut butter, melted semi sweet chocolate and a combination of melted chocolate and peanut butter drizzled over the top. It gave me three super shiny pretty colors to top this great cake off with.
All I did was turn over a bundt cake pan, made my normal rice crispy recipe, let it set, and topped it with the melted sweet goodness. Boom. Done.
Next time you need to make a fast cake for a party, try this out. The beauty of the cake takes away from just how darn easy it it :)
3 Tbsp butter
4-5 cups mini marshmallows
1 Tbsp vanilla
6 cups rice crispies cereal
3 Tbsp peanut butter, divided
1/2 cup chocolate chips, divided
1 1/2 Tbsp shortening, divided
Grease a bundt pan really well and set aside.
Melt the butter in a large pot on low heat.
Add in the marshmallows and vanilla and stir with a non stick spatula until all the mallows are melted.
Stir in the cereal until evenly coated. Pour into the bundt pan and press it down with buttered fingers or buttered wax paper.
Let it set for about an hour.
Turn bundt pan over and the cake should slide out. If it doesn't, try running a knife along the edges.
In a small bowl melt the chocolate chips (except for 1 Tbsp) with 1/2 Tbsp shortening. In another small bowl melt the peanut butter (except for 1 Tbsp) with 1/2 Tbsp shortening. Then add the remaining chocolate chips, peanut butter and shortening together and melt together in another small bowl. Each one took about a minute, stirring halfway through.
Drizzle each one over the cake until you have as much as you want. Do not place in the fridge to harden the chocolate. This will be served "wet" as in the topping won't harden. My experience is if I put rice crispies in the fridge they harden up and aren't enjoyable to eat.
Slice it up and enjoy!
I am going to have to do this next time I am asked to make a cake and don't have a lot of time. So did you all have a great weekend? Anyone do anything new and fun? Let me know!
Thanks for stopping by!
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