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Double Peanut Chocolate Popcorn Cake

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Submitted by Kcjulesus

Double peanut chocolate popcorn cake binds popcorn with melted marshmallows and peanut butter, studded with chocolate chips and peanuts. A no-bake bundt-shaped party dessert.

YIELD

16 servings

PREP

15 min

COOK

15 min

READY

30 min

A no-bake party ‘cake’ that takes the rice-crispy-treat principle and scales it up to bundt-pan dimensions. Fourteen cups of popped popcorn get tossed with chocolate chips and broken peanuts, then drowned in a sticky-sweet bath of melted marshmallows, peanut butter, and butter. Pressed firmly into a foil-lined bundt pan and chilled, the whole mass holds together long enough to slice into wedges like a cake.

The cake reads as snack and dessert at once. Salty popcorn balanced against sweet marshmallow, peanut butter rounding everything out, chocolate chips half-melted into the warm mixture. Peanuts add the textural crunch popcorn alone cannot provide.

Foil lining is the move. Marshmallow popcorn mixtures stick to bare metal like cement. A foil sling lifts the whole cake out cleanly once it sets, ready to slice without breaking the bundt shape.

Press firmly when packing the pan. Loose packing leaves air pockets that crumble when sliced; pressing with a sheet of waxed paper or oiled hands compresses the popcorn into a sliceable mass.

Pro Tips

  • Pop fresh popcorn rather than bagged microwave brands for the best flavor. Microwave popcorn often carries an artificial butter coating that clashes with peanut butter.
  • Sift unpopped kernels out before mixing. Hidden kernels are dangerous to bite into.
  • Stir constantly while melting marshmallows over low heat. Marshmallow mixtures scorch fast on the bottom of the pan.
  • Work fast once everything is mixed. The marshmallow sets within minutes; pressing it into the pan after it firms up is impossible.

Variations

  • Swap chocolate chips for white chocolate or peanut butter chips for a different flavor profile.
  • Stir in a cup of M&Ms or chopped Reese’s Pieces for color and an extra candy crunch.
  • Drizzle the unmolded cake with melted chocolate or caramel for a fancier presentation.

Ingredients

14 3.3
CUPS L POPCORN, POPPED
popped
½ 118
CUP ML MARGARINE
or butter
6 173.4
OUNCES ML/G CHOCOLATE CHIP
½ 118
CUP ML PEANUT BUTTER
1 237
CUP ML PEANUTS
broken in half
10 ½ 303.5
OUNCES ML/G MINIATURE MARSHMALLOW

Directions

Line entire 12 cup bundt pan or 10 inch tube pan with foil.

In 6 quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside.

In medium saucepan, melt margarine.

Stir in peanut butter and marshmallows.

Cook over low heat until marshmallows are melted, stirring constantly.

Pour marshmallow mixture over popocrn mix; stir to coat.

Press mixture frimly into prepared pan. Cool completely; remove from pan.

Cut into slices to serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 908 67% from fat
 % Daily Value *
Total Fat 68g 104%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 479mg 20%
Total Carbohydrate 22g 22%
Dietary Fiber 11g 44%
Sugars g
Protein 46g
Vitamin A 21% Vitamin C 0%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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