Layered Rice Krispie Peanut Butter Chocolate Cake
A showstopping dessert that transforms humble Rice Krispies into an impressive layered cake. This no-bake creation combines crispy marshmallow treats with crunchy peanut butter layers and rich chocolate topping. The wafer roll border secured with marshmallow fluff creates an elegant presentation perfect for birthdays or special celebrations. What sets this version apart is the dual-texture layers and sophisticated assembly that classic childhood treats into something worthy of any dessert table.
Ingredients
- 4 tablespoons margarine
- 13 oz marshmallow fluff
- 7 cups Rice Krispies cereal
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups Rice Krispies cereal
- 10 oz chocolate chips
- 3 tablespoons peanut butter
- 70 wafer rolls
- additional marshmallow fluff
Instructions
- 1
Melt margarine in large saucepan over low heat
- 2
Add marshmallow fluff and stir until combined
- 3
Remove from heat and mix in Rice Krispies until well coated, set aside
- 4
Melt corn syrup, sugar and peanut butter together in large saucepan over medium heat
- 5
Stir until sugar dissolves and mixture is smooth
- 6
Add Rice Krispies and mix well
- 7
Melt chocolate chips and peanut butter together until smooth
- 8
Press half the Rice Krispie treats into greased 9 inch springform pan
- 9
Layer half the peanut chews on top
- 10
Press remaining Rice Krispie treats over peanut layer
- 11
Add remaining peanut chews as final layer
- 12
Pour chocolate mixture over top
- 13
Allow chocolate to harden completely
- 14
Remove cake from pan and attach wafer rolls using marshmallow fluff
- 15
Secure with decorative ribbon
Tips
Grease your springform pan thoroughly to prevent sticking when removing the finished cake.
Let each layer cool slightly before adding the next to prevent melting and mixing.
Use a ribbon around the wafer rolls for both decoration and structural support.
Good to Know
Cover and store at room temperature up to 3 days
Can be made 1 day ahead, add wafer decoration just before serving
Cut with sharp knife, wiping blade between cuts
Common Mistakes
Use low heat for marshmallow to avoid burning the mixture
Press layers firmly to prevent cake from falling apart when sliced
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a springform pan?
Yes, line a regular 9-inch round pan with parchment paper leaving overhang for easy removal.
What if my chocolate layer cracks when cutting?
Let the cake sit at room temperature for 10 minutes before slicing to soften the chocolate slightly.
How long will this cake keep?
Covered at room temperature, it stays fresh for up to 3 days. Avoid refrigerating as it makes the layers hard.