Recipe: Peanut Butter Bunny Crisp Cake

Peanut Butter Bunny Crisp Cake

6 tablespoons butter or margarine
2-10oz packages of marshmallows
2 cups Creamy Peanut Butter
10 cups crisp rice cereal
Crisco No-Stick Cooking Spray
Smucker's 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 powdered sugar

In large saucepan, melt butter over low heat. Add marshmallows. Stir until completely melted and remove from heat. Stir in peanut butter and mix well to incorporate. Add rice crisp cereal and stir until well coated. Press into two 9-inch pans, well coated with Crisco No-Stick Cooking Spray and allow to cool. 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. Position two ears at top of whole round cake and place bow tie under face. Apply optional glaze, if desired. Decorate with Smucker's Jelly Beans, marshmallows, licorice, and gum drops or any of your favorite cake decorations. Makes 16 servings