Crispy Peanut Butter Snack Cake
['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']
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.
Cake can be made 3 days ahead. Wrap in plastic and chill.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.