PB Rice Krispie Cake!

PEANUT BUTTER RICE KRISPIE TREAT CAKE

Serves 10 – 12

1 cup / 2 sticks butter

2 10 ounce bags marshmallows 

8 ounces / 1 cup peanut butter

13 – 14 cups / 1 pound Rice Krispies 

Sea salt or flake salt

1 pound chopped, bittersweet chocolate

2 cups / 1 pound sour cream

2 cups powdered sugar, sifted

1/4 teaspoon kosher salt

For the peanut butter rice krispie cake: Butter and line three 8-inch round cake pans with parchment paper. Butter the parchment paper as well then set those aside.

In a large sauce pan melt the butter. Continue to melt until bubbly and it starts to foam. As the bubbles subside you will notice little brown bits on the bottom of the pan and the butter smells nutty. Turn off the heat then add the marshmallows. Stir until the marshmallows are completely melted.

Stir in the peanut butter.

Add the Rice Krispie cereal to a very large bowl. Seriously, big. If you don’t have a big enough bowl I suggest mixing this in two batches. 

Pour the butter/mallow mixture over the Rice Krispies then stir well to combine. It takes a good bit of stirring but eventually all will be well coated. Sprinkle in a teaspoon or so of flake salt or 1/2 teaspoon sea salt.

Divide the mixture evenly between the three pans. Press them down firmly then set aside for a couple of hours to firm up.

I like to add a bit more flake salt to the top of the layers.

For the frosting: Melt the chocolate over a double boiler. Remove the bowl from the heat and stir in the sour cream. Carefully stir in the powdered sugar until well combined. Add the salt.

You can use the frosting right away or set aside for later. If it gets too firm simply melt over a double boiler and stir until it reaches the desired consistency.

Spread the frosting between the layers and on the top of the cake. 

Finish with sprinkles – or a bit more flake salt.

Recipe via Not Without Salt