Get out the Captain Morgan and Bits & Bites – it’s Caker Cooking’s first year anniversary!
It seems like, well, only a year ago I picked up a can opener, some coil-bound cookbooks and set out on my caker journey. And what a
As with most celebrations in my life, I’m spending my anniversary with a stranger. I don't know who Suzanne is, but make no mistake – this lady knows her way around a 9x13 like nobody's business. Her Peanut Candy Bar Cake kicks butt. It’s sweety, salty, crunchy, chewy, cakey and squarey. In other words: deliciousy.
Thanks to everyone who visits Caker Cooking. If I've helped you come to accept your caker heritage, I can only hope that flag is waving proudly.
1 package yellow cake mix
1/3 cup butter, melted
3 cups miniature marshmallows
2/3 cup light corn syrup
¼ cup butter
2 cups peanut butter chips
2/3 teaspoon vanilla extract (See note)
1 ½ cups crisp rice cereal
2 cups salted peanuts
Preheat oven to 350°. Combine cake mix, 1/3 cup butter and the egg. Press into greased 9”x13” pan and bake in the preheated oven for 14 minutes. Remove from oven and sprinkle with miniature marshmallows. Bake for 1 minute more or until the marshmallows start to puff.
In a saucepan over medium heat, cook corn syrup, ¼ cup butter and peanut butter chips until melted. Remove from heat and stir in vanilla, cereal and peanuts. Spoon mixture over top of marshmallow-topped cake and spread to cover. Allow to cool before serving.
(Note: I've never heard of a 2/3 teaspoon before. Either it's a typo or Suzanne has the world's most comprehensive measuring spoon set.)