Peanut Butter Bunny Crisp Cake

prep: 48MIN.
cook: 12MIN.
yield: 16 servings


    Crisco® Original No-Stick Cooking Spray

    6 tablespoons butter

    2 (10 oz.) packages marshmallows

    2 cups Jif® Creamy Peanut Butter

    10 cups crisp rice cereal

    Jelly beans

    Red string licorice


  1. SPRAY two 9-inch cake pans with no-stick cooking spray.
  2. MELT butter over low heat in large saucepan. Add marshmallows. Stir until completely melted and remove from heat. Stir in peanut butter mixing well. Add cereal and stir until well coated. Divide evenly between prepared pans. Press evenly into pans. Cool.
  3. REMOVE from pans. Cut ears and bow tie from one cake 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 at bottom.
  4. CUT jelly beans in half to use as bunny's eyes and nose. Cut pieces of licorice for mouth and whiskers. Use cut jelly beans and licorice pieces to decorate bow tie.


Serving Size (1 piece, 1/16 of recipe), Calories 420 (Calories from Fat 190), Total Fat 21g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 10mg, Sodium 350mg, Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 28g), Protein 10g; Percent Daily Value*: Vitamin A 10%, Vitamin C 15%, Calcium 0%, Iron 15%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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