Peanut Butter Rice Krispies Cake

10 tablespoon 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.  One recipe also fills 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.

While frosting is still warm, pour onto center of 1 cake layer, and spread evenly to edges.  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.

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.  

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