Peanut Butter Bunny Crisp Cake

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I have made this almost every Easter. If you have children or grandchildren they will love it!!!! It's really fun!

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   6 tablespoons butter or margarine 6 tablespoons butter or margarine
•   2-10 oz packages of marshmallows 2-10 oz packages of marshmallows
•   2 cups creamy peanut butter 2 cups creamy peanut butter
•   10 cups crisp rice cereal 10 cups crisp rice cereal
•   no-stick cooking spray no-stick cooking spray
•   jelly, beans, licorice gum drops, or decorative candy jelly, beans, licorice gum drops, or decorative candy
•   GLAZE (Optional) GLAZE (Optional)
•   1/2 cup butter or margarine 1/2 cup butter or margarine
•   1/2 cup brown sugar, packed 1/2 cup brown sugar, packed
•   2 tablespoons milk 2 tablespoons milk
•   1 teaspoon vanilla 1 teaspoon vanilla
•   2 1/2 cups sifted powder sugar 2 1/2 cups sifted powder sugar

Instructions

1. In large saucepan, melt butter over low heat. Add marshmallows. Stir until completely melted and remove from heat.
2. Stir in peanut butter and mix well to incorporate.
3. Add rice crisp cereal and stir until well coated.
4. Press into two 9-inch pans, well coated with cooking spray and allow to cool.
5. Cut ears and bow tie from one cake. This is done by cutting two football shaped ears from the top and bottom of one cake layer, leaving a bow tie-shaped piece in the middle.
6. Position two ears at top of whole round cake and place bow tie under face.
7. Apply optional glaze, if desired. Decorate with jelly beans, marshmallows, licoric, and gum drops or any of your favorite candy and cake decorations.

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Note From The Chef

Lana R. March 19

***Note: you will need to get a large piece of cardboard strong enough to hold the cake, and I cover it with foil. It makes it easier to transport or just for easy display.

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