Active Time

　　15 minutes

　　Total Time

　　1 hour 30 minutes

　　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.

　　

Ingredients

Serves 12–16

　　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

　　

Special Equipment

An 8-cup Bundt pan

　　

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.