Crispy Peanut Butter Snack Cake Recipe

Name: Crispy Peanut Butter Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.
2
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.
3
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.
4
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.
5
Cake can be made 3 days ahead. Wrap in plastic and chill.

2199

kcal

Calories

108

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1/2 cups creamy, no-stir peanut butter, 1/2 cup honey, 1 teaspoon vanilla extract, and more.

Yes, Crispy Peanut Butter Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Peanut Butter Snack Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions