Chocolate Crunch Cake
Chocolate Crunch Cake
Ingredients
For the Crunchy Base Layer
- 1/2 cup unsalted butter
- 10 ounces mini marshmallows
- 1 pound Cocoa Krispies cereal
For the Peanut Butter Layer
- 1/2 cup creamy peanut butter
For the Chocolate Ganache Topping
- 12 ounces milk chocolate, chopped
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
Instructions
- 1
Line a 9x13 inch baking sheet with parchment paper, leaving an overhang on the sides to easily lift the cake later. Lightly grease the parchment paper with cooking spray or butter.
⏱️ 2 min
- 2
In a large pot, melt the 1/2 cup of unsalted butter over low heat. Once melted, add the mini marshmallows and stir continuously until they are completely melted and smooth. Remove from heat.
⏱️ 8 min
- 3
Add the 1 pound of Cocoa Krispies cereal to the melted marshmallow mixture. Stir vigorously with a spatula until all the cereal is evenly coated.
⏱️ 3 min
- 4
Pour the Cocoa Krispies mixture onto the prepared baking sheet. Using a greased spatula or the back of a spoon, press the mixture down firmly and evenly into a flat layer. Set aside to cool slightly.
⏱️ 5 min
- 5
Once the base layer has cooled for about 10 minutes, spread the 1/2 cup of creamy peanut butter in a thin, even layer over the entire surface of the Cocoa Krispies base.
⏱️ 5 min
- 6
For the ganache, combine the chopped milk chocolate, 1 tablespoon of unsalted butter, and 1/2 cup of heavy cream in a small saucepan. Cook over very low heat, stirring constantly, until all ingredients are melted and combined into a smooth, glossy ganache. Be careful not to scorch the chocolate.
⏱️ 7 min
- 7
Carefully pour the warm ganache over the peanut butter layer, ensuring it covers the entire surface. Use an offset spatula or the back of a spoon to spread the ganache evenly.
⏱️ 3 min
- 8
Allow the entire dessert to sit at room temperature or in the refrigerator until the chocolate ganache is completely set and firm. This will take at least 1 hour at room temperature or 30 minutes in the refrigerator.
⏱️ 60 min
- 9
Once completely cooled and set, use the parchment paper overhang to lift the Chocolate Crunch Cake out of the baking sheet. Place it on a cutting board and slice into individual bars or squares using a sharp, warm knife.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Crunch Cake
Ingredients
For the Crunchy Base Layer
- 1/2 cup unsalted butter
- 10 ounces mini marshmallows
- 1 pound Cocoa Krispies cereal
For the Peanut Butter Layer
- 1/2 cup creamy peanut butter
For the Chocolate Ganache Topping
- 12 ounces milk chocolate, chopped
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
Instructions
- 1
Line a 9x13 inch baking sheet with parchment paper, leaving an overhang on the sides to easily lift the cake later. Lightly grease the parchment paper with cooking spray or butter.
⏱️ 2 min - 2
In a large pot, melt the 1/2 cup of unsalted butter over low heat. Once melted, add the mini marshmallows and stir continuously until they are completely melted and smooth. Remove from heat.
⏱️ 8 min - 3
Add the 1 pound of Cocoa Krispies cereal to the melted marshmallow mixture. Stir vigorously with a spatula until all the cereal is evenly coated.
⏱️ 3 min - 4
Pour the Cocoa Krispies mixture onto the prepared baking sheet. Using a greased spatula or the back of a spoon, press the mixture down firmly and evenly into a flat layer. Set aside to cool slightly.
⏱️ 5 min - 5
Once the base layer has cooled for about 10 minutes, spread the 1/2 cup of creamy peanut butter in a thin, even layer over the entire surface of the Cocoa Krispies base.
⏱️ 5 min - 6
For the ganache, combine the chopped milk chocolate, 1 tablespoon of unsalted butter, and 1/2 cup of heavy cream in a small saucepan. Cook over very low heat, stirring constantly, until all ingredients are melted and combined into a smooth, glossy ganache. Be careful not to scorch the chocolate.
⏱️ 7 min - 7
Carefully pour the warm ganache over the peanut butter layer, ensuring it covers the entire surface. Use an offset spatula or the back of a spoon to spread the ganache evenly.
⏱️ 3 min - 8
Allow the entire dessert to sit at room temperature or in the refrigerator until the chocolate ganache is completely set and firm. This will take at least 1 hour at room temperature or 30 minutes in the refrigerator.
⏱️ 60 min - 9
Once completely cooled and set, use the parchment paper overhang to lift the Chocolate Crunch Cake out of the baking sheet. Place it on a cutting board and slice into individual bars or squares using a sharp, warm knife.
⏱️ 2 min