This salty-sweet “snack cake” has a simple honey-peanut butter base (no added sugar needed), plus all your favorite snacks: crunchy cereal, crispy puffed rice, and salty peanuts, pretzels, and potato chips. Finish it with a dramatic drizzle of dark chocolate and cut into chunks for an after-school treat or larger slices for dessert.
Recipe information
Total Time
1 hour 30 minutes
Yield
Serves 12–16
Ingredients
Special Equipment
Preparation
Step 1
Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.
Step 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.
Step 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.
Step 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.
Do Ahead
Step 5
Cake can be made 3 days ahead. Wrap in plastic and chill.
Recipe notes
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