Recipe by Zoe @ Home
I love the chocolate/peanut butter taste! I found this in a cooking magazine, it originally called for Nestle Crunch Bars, but I don't care for those, so I decided to use the peanut butter cups. Try a different candy bar and find your favorite! I am not positive about the prep time, but it includes chilling.
Top Review by whtbxrmom
I read the reviews before making this and couldn't decide if I should use cake or brownies. So I used a combination, a layer of chocolate cake and a layer of brownies. I also used 1 1/2 recipes for the peanut butter sauce because a reviewer said they couldn't taste it. I used the chopped up peanut butter cups but also threw in a chopped up Reeses Nutrageous bar. I took it to work as part of a potluck lunch. I was totally surprised when my frosted sugar cookies were gone before this and that I didn't have an empty dish at the end of the day. But, we did enjoy the leftovers at home.
- 1 (18 1/4 ounce) package chocolate cake mix
- 10 ounces peanut butter chips
- 4 1⁄4 cups cold milk, divided
- 1⁄2 cup whipping cream
- 1⁄4 teaspoon vanilla
- 2 (6 ounce) packages instant chocolate pudding mix
- 1 (12 ounce) carton Cool Whip, thawed
- 4 -6 Reese's Peanut Butter cups, crumbled
Directions See How It's Made
- Prepare cake mix according to directions, let cool completely.
- In a heavy saucepan, combine chips, 1/4 c milk and the whipping cream.
- Cook and stir over low heat until chips are melted.
- Remove from heat; stir in vanilla and cool to room temp.
- (If you don't melt the chips on high heat, it will only take a 1/2 hour to cool) Place the remaining milk in a mixing bowl; beat in the pudding mixes on low speed for 2 minutes.
- To assemble, crumble half the cake into a 4 qt trifle bowl or large bowl.
- Layer with 1/2 the peanut butter sauce, pudding, whipped topping and then repeat layers.
- At the end, add the crumbled peanut butter cups.
- Cool for 3 hours.