Easter Peanut Butter Bunny Crisp Cake
Celebrate spring with this irresistibly festive Easter Peanut Butter Bunny Crisp Cake—a no-bake delight that's as easy to make as it is delicious to enjoy! This chewy, crispy treat brings together the creamy richness of peanut butter, the satisfying crunch of crispy rice cereal, and the decadent sweetness of melted milk chocolate. Topped with playful Easter candy decorations like pastel eggs, chocolate bunnies, or candy-coated chocolates, this cake doubles as a show-stopping centerpiece for your Easter dessert table. With just 15 minutes of prep time, this recipe is perfect for busy bakers or a fun kitchen activity with the kids. Whether served as a slice or cut into bite-sized squares, this nostalgic, peanut buttery dessert is guaranteed to add a touch of whimsy to your Easter celebrations.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups crispy rice cereal
- 1 cup smooth peanut butter
- 1 cup corn syrup
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 1.5 cups milk chocolate chips
- 1 cup Easter candy decorations
- 1 tablespoon butter or non-stick cooking spray
Instructions
Grease a 9-inch round cake pan with butter or non-stick cooking spray and set it aside.
In a medium saucepan, combine the granulated sugar and corn syrup. Heat over medium heat until the mixture begins to bubble, stirring frequently to dissolve the sugar.
Once the mixture begins to bubble, remove the saucepan from heat and stir in the smooth peanut butter and vanilla extract until smooth and fully combined.
Place the crispy rice cereal in a large mixing bowl. Pour the peanut butter mixture over the cereal and gently fold together with a spatula until the cereal is evenly coated.
Transfer the mixture into the prepared cake pan. Use the back of a spoon or spatula to press the mixture firmly and evenly into the pan.
In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring after each interval, until smooth and fully melted.
Pour the melted chocolate over the pressed cereal mixture, spreading it evenly with a spatula to create a smooth layer on top.
Decorate the chocolate layer immediately with Easter candy decorations, pressing them lightly into the chocolate to secure them in place.
Refrigerate the cake for 30-45 minutes, or until the chocolate has set and the cake is firm.
Once set, carefully remove the cake from the pan by loosening the edges with a butter knife and transferring it to a serving plate.
Slice into wedges or squares and serve. Enjoy your festive Easter Peanut Butter Bunny Crisp Cake!
Nutrition Facts
Calories |
7844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 4648 mg | 202% | |
| Total Carbohydrate | 1324.8 g | 482% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 836.4 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 549 mg | 42% | |
| Iron | 68.7 mg | 382% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
