Chocolate Rice Krispie Cake
recipe from Lisa @ The Cutting Edge of Ordinary

4 ounces semisweet chocolate chips (3/4 cup)

2 Tablespoons butter or margarine

1 bag (10 ½ ounces) mini marshmallows

6 cups chocolate rice krispies

1 cup salted dry roasted peanuts

1 cup M&M mini baking bits


Spray a 10 – 12 cup bundt pan with cooking spray. In a large bowl heat chocolate and butter in microwave on high for 1 min, stirring once during heating. Remove from microwave and stir until melted and smooth. Add marshmallows to mixture. Heat in microwave on high 1 min longer until melted and mixture is smooth.


Add cereal, peanuts. Stir until coated and well combined. Add mini bits (these are added last so the mixture won’t melt them) Put in bundt pan pressing mixture down with fingertips. Let stand 1 hr, in warm weather put in fridge to set.


Loosen with knife or metal spatula to unmold. Invert to plate, cut in slices to serve. Store in covered container at room temp up to 3 days.