Crispy Peanut Butter Snack Cake

Directions

1. 1.

   Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.

2. 2.

   Whisk peanut butter, honey, vanilla, and 1/2 cup coconut oil in a large bowl until combined. Using a spatula, gently fold in cereals, pretzels, potato chips, and peanuts. Transfer mixture to prepared pan, spreading evenly and pressing firmly into pan. Chill until cake is set, at least 1 hour.

3. 3.

   When ready to serve, melt chocolate and remaining 2 Tbsp. coconut oil in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or melt in a microwave in short bursts, stirring between bursts, until chocolate is smooth.

4. 4.

   Using plastic overhang, lift cake from pan, then invert onto a platter. Drizzle cooled cake with melted chocolate, then chill to set before serving, about 10 minutes.

5. 5.

   Cake can be made 3 days ahead. Wrap in plastic and chill.