Peanut Butter Bunny Crisp Cake

 

Note from Cheri: This recipe was given to us by the folks at Jif® Peanut Butter. The kids will surely love this one fgor Easter!

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

Makes 16 servings. 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, licorice, and gum drops or any of your favorite cake decorations. Approximate nutritional information per serving: 320 calories, 21g fat, 12mg cholesterol, 339mg sodium, 10g protein, 51g carbohydrates.