Ingredients
● 1 box chocolate cake mix
● 1 package (3.9 oz) instant chocolate pudding mix
● 3 cups whole milk
● 1 cup creamy peanut butter
● 1 1/2 cups peanut butter cups, chopped
● 1/2 cup melted butter
● 1 cup mini chocolate chips
● Whipped cream or vanilla ice cream (optional)
Instructions1: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
2: In a large bowl, whisk together chocolate pudding mix and milk until smooth and slightly thickened.
3: Pour the pudding mixture evenly into the prepared baking dish, spreading it to all corners.
4: Sprinkle the dry chocolate cake mix evenly over the pudding layer without mixing.
5: Drizzle melted butter over the cake mix, then drop spoonfuls of peanut butter across the top.
6: Scatter chopped peanut butter cups and mini chocolate chips evenly over everything.
7: Bake for 40–45 minutes, until the edges are set and the center is gooey and bubbling.
8: Let cool for about 15 minutes before serving warm, topped with whipped cream or vanilla ice cream if desired.
Tips● Best served warm while the peanut butter cups are still slightly melted.
● Store leftovers covered in the fridge for up to 4 days; reheat individual portions for 20–30 seconds.
● Add chopped nuts, caramel bits, or white chocolate chips for extra indulgence.
● A high-quality chocolate cake mix makes an even richer result.
