PMS Cake

I found this recipe in a Good Housekeeping magazine a couple years ago, but never made it. We were going to our dear friends Lauren and Larry's house for their daughter Lily's birthday. There was going to be tons of kids, so I decided to give it a shot. It's officially called "Chocolate Crispy Cake" but I like to call it PMS Cake - it's got chocolate, M&M's and peanuts - the perfect combination of sweet and salty. It was crazy easy to make, only took about 10 minutes and it travels beautifully. The grown-ups loved it as much as the kids!

Here's the recipe:

4 oz. semisweet chocolate, broken into pieces
2 TBS of butter or margarine
1 bag (10 1/2 ounces miniature marshmallows
6 cups (6 oz) of rice krispies cereal
1 cup salted dry-roasted peanuts
1 cup M & M's Mini Baking Bits (the store didn't have mini's, so I just used regular)

1) Spray 10-12-cup fluted baking pan (such as a Bundt) with nonstick cooking spray.
2. In a large bowl, heat chocolate and butter in the microwave oven on High for one and mixtminute, stirring once during heating. Remove from microwave, stir chocolate mixture until melted and smooth. Add marshmallows to mixture. Heat in microwave on High 1
minute longer; stir until marshmallows are melted and mixture is smooth.
3) Add cereal, peanuts and M&M's to chocolate mixture. Stir until all ingredients are coated and mixture is well combined.
4) Transfer cereal mixture to prepared pan, pressing mixture down with fingertips. Let stand at least 1 hour to set chocolate. (In warm weather, refrigerate to set cake.)
5. To unmold, with knife or metal spatula, loosen cake from side of pan; invert onto serving plate. Cut into slices to serve. Store in covered container at room temperature up to 3 days.

Y U M!