Dessert: Crispy Peanut Butter Snack Cake

Recipe by Katherine Sacks This salty-sweet “snack cake” has a simple honey-peanut butter base (no added sugar needed), plus all your favorite snacks: crunchy cereal, crispy puffed rice, and salty peanuts, pretzels, and potato chips. Finish it with a dram

This recipe includes fertility superfoods such as:

Honey, Nuts

Health and fertility benefits of Crispy Peanut Butter Snack Cake

One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

Nonstick vegetable oil spray
1 1/2 cups creamy, no-stir peanut butter
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons warmed virgin coconut oil, divided
5 cups crispy rice cereal
2 cups Chex cereal
1 1/2 cups salted mini pretzels, lightly crushed
1 cup potato chips, lightly crushed
1 cup roasted, salted peanuts
6 ounces dark chocolate

Instructions

Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.
Whisk peanut butter, honey, vanilla, and 1/2 cup coconut oil in a large bowl until combined. Using a spatula, gently fold in cereals, pretzels, potato chips, and peanuts. Transfer mixture to prepared pan, spreading evenly and pressing firmly into pan. Chill until cake is set, at least 1 hour.
When ready to serve, melt chocolate and remaining 2 Tbsp. coconut oil in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or melt in a microwave in short bursts, stirring between bursts, until chocolate is smooth.
Using plastic overhang, lift cake from pan, then invert onto a platter. Drizzle cooled cake with melted chocolate, then chill to set before serving, about 10 minutes.

Add a review for Crispy Peanut Butter Snack Cake