Chocolate-Peanut Butter Bowl

Chocolate-Peanut Butter Bowl

Photo by Tufgrlz B.

  • Prep Time


  • Total Time


  • Servings



  • 4

    tablespoons unsaltetd butter

  • 1

    10 ounce bag marshmallows

  • 1⅓

    cups smooth peanut butter

  • ¾

    teaspoon salt

  • 5

    cups crisped rice cereal

  • Cooking spray

  • 1

    cup semisweet chocolate chips

  • ½

    cup (packed) light brown sugar

  • 2

    cups heavy cream

  • 1

    tablespoon granulated sugar

  • 1

    teaspoon pure vanilla extract

  • ¼

    cup salted peanuts, chopped


In a large saucepan, melt the butter over low heat. Add the marshmallows; stir until melted, 5 minutes. Stir in 1/3 cup peanut butter and 1/2 tsp. salt. Remove from the heat; stir in the cereal. Cover the inside of a medium (3 qt.) bowl with plastic wrap, leaving a few inches of overhang. Coat the plastic and your fingers with cooking spray. Press the cereal mixture into the bowl. Refrigerate for 30 minutes. In a double boiler, stir the chocolate over medium-high heat until melted, 5 minutes. Pour the chocolate into the cereal bowl; spread with a rubber spatula to coat the inside. Refrigerate for 30 minutes. In a bowl, whisk the remaining 1 cup peanut butter, the brown sugar and remaining 1/4 tsp. salt. Whisk in 1/2 cup cream. Using an electric mixer fitted with the whisk attachment, beat the remaining 1 1/2 cups cream on medium speed until thick, about 1 minute. Slowly add the granulated sugar and vanilla; beat to soft peaks, 2 minutes. Fold into the peanut butter mixture in 3 additions. Pull up the plastic to transfer the cereal bowl to a platter; discard the plastic. Spoon in the peanut butter cream. Top with the peanuts. Have guests spoon cream onto plates and break off pieces of the bowl.


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