Peanut Candy Bar Cake

Peanut Candy Bar Cake

Suzanne Stull 0

"If you like the candy bars, you will like this cake."

Ingredients {{adjustedServings}} servings 373 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the cake mix, 1/3 cup butter or margarine and, the egg. Press into the bottom of one 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 12 to 18 minutes. Remove from oven and sprinkle with miniature marshmallows. Return to oven for 1 to 2 minutes or until the marshmallows begin to puff.
  3. In a saucepan over medium heat cook corn syrup, 1/4 cup butter of margarine, vanilla, and peanut butter chips until melted. Remove from heat and stir in the puffed rice cereal and salted peanuts. Spoon mixture over top of marshmallow topped cake and spread to cover. Allow to cool before serving.
Tips & Tricks
Creamy Coconut Cake

See how to make a moist and creamy coconut cake.

Tiramisu Layer Cake

This rich, coffee-flavored classic is surprisingly easy to make.

Rate recipe

Your rating


Reviews 40

  1. 54 Ratings


I've made other desserts like this that turned out with a hard crust, but this turned out soooo soft. Be careful when pouring the topping mixture over the marshmallows, or you might cave in the middle. I had marshmallows coming up the sides of the pan, so next time when I pour on the topping, I'll do it slowly and in spoonfuls along the edges first then work my way in. Also! The bag of peanut butter chips wasn't enough, so I added peanut butter to that mixture and a little more corn syrup too.


This dessert is super rich and has great flavor! I've made it many times and my best advice is to LIBERALLY spray the sides of your baking pan to prevent the marshmallow from becoming a permanent fixture. I also spray my knife before attempting to cut this dish. Also, I've found I'm too cheap to buy the necessary 2 cups of peanut butter chips and just use a standard 12 oz. bag (which is about 1.5 cups. It works just fine. Enjoy!

Butterfly Flutterby

What a fun recipe! This is definitely a bar recipe and not a cake. I used 1/2 cup more marshmallows than it called for (personal preference). Awesome taste, much better than a Payday candy bar. I highly recommend this recipe, it is rich and chewy and yummy!