Crispy Peanut Butter Snack Cake Recipes

PEANUT BUTTER SNACK CAKES

Steps:

• In a small bowl, beat the sugar, milk, eggs, 1 tablespoon oil and vanilla until well blended. Combine flour and salt; gradually beat into sugar mixture., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. Drop peanut butter by tablespoonfuls onto cake; gently spread evenly. Cool completely. Refrigerate for 30 minutes., Melt chocolate chips with remaining oil; stir until smooth. Spread over peanut butter layer. Refrigerate until set. Let stand at room temperature for 20 minutes before cutting into bars. Refrigerate leftovers.

CRISPY PEANUT BUTTER SNACK CAKE

Steps:

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

CRISPY PEANUT BUTTER CANDY DELIGHT

Steps:

• In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
• Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

PEANUT BUTTER CRISPIES II

Steps:

• In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
• Combine warm peanut butter mixture with crisp rice cereal.
• Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

PEANUT BUTTER RICE KRISPIES CAKE

Steps:

• Heat corn syrup and sugar.
• Add peanut butter and mix.
• Remove from flame and add Rice Krispies.
• Spread into 9x13-inch pan.
• Melt chocolate chips and margarine. Spread over Rice Krispie mixture.
• Freeze. Thaw slightly before cutting and serving.

CRISP PEANUT BUTTER CHEWS

Steps:

• Line 2 large cookie sheets with waxed paper or foil.
• In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
• Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
• Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.

CRISPY PEANUT BUTTER BIRDS' NESTS

Steps:

• Spray 24 regular-size muffin cups with cooking spray. In large microwavable bowl, microwave marshmallows and butter uncovered on High 1 minute; stir. Continue to microwave in 30-second increments, stirring until smooth. Stir in peanut butter until blended. Gradually stir in cereal, pretzels and peanuts until well mixed.
• Divide cereal mixture evenly among muffin cups, pressing mixture in bottom and up side of each cup to form nest, using lightly buttered hands. Let stand until set, about 30 minutes.
• Remove nests from muffin cups. Place about 3 malted milk eggs in each nest.

CRISPY PEANUT BUTTER BARS

Steps:

• Preheat oven to 350F and grease a 9-inch by 13-inch baking pan.
• Mix together cake mix, peanut butter and butter until crumbly. Press into the bottom of prepared pan.
• Bake for 15 minutes or until lightly browned.
• Top with marshmallows and return to oven until marshmallows are melted and light brown. Remove from oven and set side to cool.
• For topping, in a heavy saucepan, melt butter. Add corn syrup and PB chips and over low heat, stir until mixture comes to a slow boil.
• Remove from heat and quickly stir in peanuts and cereal.
• Dollop on top of marshmallow layer, spreading to cover. (a spoon or spatula sprayed with PAM makes this a little easier).
• Cool and cut into bars.