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 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.
Recipe printed from http://TheSlowRoastedItalian.com/
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