Peanut Butter Bunny Crisp Cake – a delicious recipe with Spray, butter, marshmallows, Jif Creamy, Cereal, beans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
SPRAY two 9-inch cake pans with no-stick cooking spray.
2
MELT butter over low heat in large saucepan. Add marshmallows. Stir until completely melted and remove from heat. Stir in peanut butter mixing well. Add cereal and stir until well coated. Divide evenly between prepared pans. Press evenly into pans. Cool.
3
REMOVE from pans. Cut ears and bow tie from one cake by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow tie-shaped piece in the middle. Position two ears at top of whole round cake and place bow tie at bottom.
4
CUT jelly beans in half to use as bunny's eyes and nose. Cut pieces of licorice for mouth and whiskers. Use cut jelly beans and licorice pieces to decorate bow tie.
2521
kcal
Calories
82
g
Fat
390
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Crisco Original No-Stick Cooking Spray, 6 tablespoons butter, 20 ounces marshmallows, 2 cups Jif Creamy Peanut Butter, and more.
Yes, Peanut Butter Bunny Crisp 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.
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