Suzanne’s Peanut Candy Bar Cake

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 dark fascinating journey it’s been! There have been a few highs, a few lows and a few WTFs.

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

1 egg

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.

Source: Royal Canadian Legion Branch 99 Cookbook