Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a medium bowl, whisk the instant chocolate pudding mix with the milk for about 2 minutes until thickened.
- Pour the pudding mixture into the greased baking dish and smooth it out.
- Drop spoonfuls of creamy peanut butter over the pudding layer and spread gently.
- Sprinkle the dry chocolate cake mix evenly over the peanut butter and pudding layers without stirring.
- Drizzle melted butter over the dry cake mix evenly.
- Scatter mini peanut butter cups and chopped peanuts generously over the top.
- Bake for 35-40 minutes until edges are bubbling and the center is slightly gooey.
- Cool for about 10 minutes before serving warm.
Nutrition
Notes
For best results, evenly spread the peanut butter and keep an eye on baking time for gooey texture.
