How to: Make a Peanut Butter Rice Krispies Cake

About 2 months ago, with birthday plans for Mr. W in mind, I asked what his favorite dessert was.  My thought was that I could turn whatever it was into a fabulous cake.  A little about me and my baking...  I love to bake, it truly is a passion of mine.  But, I really enjoy baking cakes like the Death by Chocolate cake.  7 different layers of chocolate (brownie, cocoa meringue, mousses, chocolate ganache etc) made with the best fancy ingredients that take a full day to make.

Well Mr W is a mid-western man, born and raised in corn country and taught to appreciate the simple things in life.  When it comes to food, I enjoy making the meals that take all day to cook.  Sauces from scratch made from long slow roasted tomatoes.  Mr. W on the other hand is straightforward.  Meat & potatoes, said almost as if they are one word and could not ever be separated.  Vegetables include corn., corn, corn and more corn.  Oh and an occasional carrot.

So, after 15 years of being together I have an epiphany.  Instead of making him a fabulous cake that I would love, how about I make him something he would love.  So was born the idea for a  Rice Krispies Cake.  But, done MY way.  Big, beautiful and delicious!   I decided to kick it up a notch.  Not regular rice krispies but peanut butter.  Not just 1 cake, but 6 layers (3 tiers).  This is what I did...

Peanut Butter Rice Krispies Cake - 2 batches (adapted from Martha Stewart and Culinary in the Desert)
10 tablespoons unsalted butter
3/4 cup crunchy peanut butter
12 cups mini marshmallows
16 cups Rice Krispies (a 13 1/2-ounce box)
2 Recipes - Chocolate Marshmallow Frosting 
1 Recipe - Peanut Butter Frosting
4 Chocolate Bars (I used Willy Wonka's)

Prepare pans by coating with butter.  One recipe makes 2 - 8" pans OR 2 - 6" pans AND 2 - 4" pans.  To make the 6 layer cake make 2 batches.

In a large saucepan over low heat Melt butter and peanut butter. Add marshmallows; stir until melted, about 10 minutes.  Stir in Rice Krispies.  Stir well to coat all cereal with marshmallow mixture.  Before pouring into pan, reserve 1/2 cup for patching cake, and set aside, covered.

Divide mixture evenly into pans.



Spoon the warm mixture into your greased pans; pat smooth. I cut a piece of parchment paper and used it to press the mixture into the pan.  Press firmly without 'crushing' the cereal.  Let set, uncovered, 30 minutes and then run a knife or cake spatula around edges of cakes to loosen; unmold onto parchment paper.
 
Prepare Chocolate-Marshmallow Frosting (recipe below)

While frosting is still warm, pour onto center of 1 cake layer, and spread evenly to edges. (I did the bottom tier with the Chocolate Marshmallow Frosting and the middle and top with Marshmallow Frosting - same recipe just skip the chocolate).


Let stand 10 minutes to cool and set. Place second cake layer on top; press down gently. Using reserved pieces of Rice Krispies mixture, patch edges where frosting is visible.


Decorate with chocolate squares, arranging pieces around middle, use Peanut Butter Frosting to attach.



Recipe below.

I put each cake on a cardboard cake board the same size as each tier (4", 6" and 10" for the base) wrapped in foil.  I stacked the 3 tiers.  Decorate with Peanut Butter Frosting.  I chose to decorate the base of each tier with stars that covered the cake boards.  I used a 1M star tip.


I decorated the top tier of the cake by piping a border of peanut butter icing stars.  In the center I did 3 peanut butter stars and filled in between with some Milk Chocolate Ganache I had left over from another cake.



Let cake stand until firm enough to slice, at least 30 minutes or up to 2 hours. After 2 hours, wrap cake in plastic wrap to prevent it from getting too hard to slice.  

Chocolate-Marshmallow Frosting
1 1/2 tablespoons unsalted butter  
4 1/2 cups mini marshmallows (7 1/2 ounces)

1/2 cup butter 1 cup creamy peanut butter

4 cups confectioners' sugar 1/3 cup cream In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.  Makes enough to decorate all 3 tiers. Click here for a printable version of this recipe - The Slow Roasted Italian.com