Crispy Peanut Butter Snack Cake

• Nonstick vegetable oil spray
• 1 1/2 cups creamy, no-stir peanut butter
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup plus 2 tablespoons warmed virgin coconut oil, divided
• 5 cups crispy rice cereal
• 2 cups Chex cereal
• 1 1/2 cups salted mini pretzels, lightly crushed
• 1 cup potato chips, lightly crushed
• 1 cup roasted, salted peanuts
• 6 ounces dark chocolate
• An 8-cup Bundt pan

1. Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.
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. 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. 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. Cake can be made 3 days ahead. Wrap in plastic and chill.

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Taken from www.epicurious.com/recipes/food/views/crispy-peanut-butter-snack-cake (may not work)