Mrs. D?s Chocolate Crunchy Cornflake Peanut and Gra

Name: Mrs. D?s Chocolate Crunchy Cornflake Peanut and Grape Double Layer No-Bake Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cornflakes; 1 cup unsalted dry roasted peanuts, coarsely chopped; 16 oz. semisweet baking chocolate, coarsely chopped; 1/2 LB. (2 STICKS) UNSALTED BUTTER, CUT INTO 1/2-OZ. PIECES; 8 oz. semisweet baking chocolate, coarsely chopped; 1 1/4 cups heavy cream; 2 Tbs. unsalted butter, cut into 1 Tbs.-sized pieces; 2 Tbs. granulated sugar; 2 cups red seedless grapes, stemmed, washed and dried; 1 1/4 cups unsalted dry-roasted peanuts

Servings: persons

1
To make Chocolate Crunchy Cornflake Layer: Assemble 9x23/4-inch nonstick springform pan with bottom insert turned over so lip of insert is facing down.
2
Place 4 cups cornflakes and chopped peanuts in large bowl, and set aside.
3
Melt semisweet chocolate and butter together over low heat.
4
Pour mixture over cornflakes and peanuts.
5
Use rubber spatula to stir ingredients until coated; the cornflakes will crush in the process.
6
Transfer mixture to springform pan.
7
Firmly and evenly spread to inside edges using rubber spatula.
8
Refrigerate.
9
To make Chocolate, Peanut and Grape Layer: Place semisweet chocolate in medium bowl.
10
Heat heavy cream, butter and sugar in saucepan over medium-high heat.
11
When hot, stir to dissolve sugar.
12
Bring to a boil.
13
Pour boiling cream over chopped chocolate.
14
Set aside for 5 minutes, then stir with whisk until smooth.
15
Add grapes and 1 cup peanuts, and stir to combine.
16
Pour mixture over cornflake layer, spreading evenly.
17
Sprinkle remaining peanuts over surface.
18
Refrigerate for 12 hours before cutting.
19
To serve, cut around inside edge of pan with thin-bladed paring knife, then release springform sides.
20
Heat blade of serrated knife under hot running water, and wipe blade dry before cutting each slice.
21
Keep slices at room temperature for 20 to 30 minutes before serving.

2860

kcal

Calories

208

Fat

227

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 10 ingredients. The key ingredients include: 4 cups cornflakes, 1 cup unsalted dry roasted peanuts, coarsely chopped, 16 oz. semisweet baking chocolate, coarsely chopped, 1/2 LB. (2 STICKS) UNSALTED BUTTER, CUT INTO 1/2-OZ. PIECES, and more.

Yes, Mrs. D?s Chocolate Crunchy Cornflake Peanut and Grape Double Layer No-Bake 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!

Mrs. D?s Chocolate Crunchy Cornflake Peanut and Grape Double Layer No-Bake Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions