Chocolate Crispy Cake

Spray a 10- to 12-cup fluted baking pan (such as a Bundt) with nonstick cooking spray.

In a large bowl, heat chocolate and butter in microwave oven on High for 1 minute, stirring once during heating.

Remove from microwave and 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.

Add cereal, peanuts and chocolate bits to chocolate mixture. Stir until all ingredients are coated and mixture is well combined.

Transfer cereal mixture to prepared pan, pressing mixture down with fingertips. Let stand for at least 1 hour to set chocolate (You can also refrigerate to set cake).

To unmold, with a knife or metal spatula loosen cake from side of pan, then invert it onto serving plate. Cut into slices to serve.

Store in covered container at room temperature for up to 3 days.