Protein-filled almond butter and sweet strawberry jam star in this easy-to-make layer cake. It’s a fun after-school snack kids will love (and adults will secretly adore, too!) that strikes the right balance between salty and sweet.
Almond Butter and Jelly Crispy Snack Cake
Yield: 12 servings
Active Time: 20 minutes
Total Time: 50 minutes
Line two (8-inch) springform pans with plastic wrap. Set aside.
Place cereals, popcorn, pretzels, almonds, and coconut in a large bowl, stir, and set aside.
Place honey in a medium-sized saucepan over medium heat. Bring to a boil, stir in almond butter, and let bubble for 1 minute. Turn off heat and stir in vanilla and cinnamon. Carefully pour hot mixture over cereal mixture and mix thoroughly to coat. Divide mixture between two prepared springform pans, spreading evenly and pressing firmly into pans. Let set on the counter at least 30 minutes.
Remove set cakes from their tins and place one layer on a flat plate or cake stand. Spread it with jam. Top with the second layer and spread melted chocolate over it, covering the top.
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