Reese's Peanut Butter Chocolate Poke Cake

Chocolate and peanut butter... need I say more! It's very sweet, but very yummy. It is a no bake recipe, but must be refrigerated for atleast 4 hours. Recipe from somethingswanky.com.

• Ready In: 4 hrs 20 mins
• Serves: 12

Ingredients

• 1  chocolate cake, baked and cooled
• 14  ounces sweetened condensed milk
• 1 (12 ounce) jar  hot fudge
• 1⁄4 cup peanut butter
• 8  ounces Cool Whip
• 3  tablespoons peanut butter
• 1 (8 ounce) bag  mini  Reese's Peanut Butter cups, chopped
• 1 (10 ounce) bag  Reese's pieces

Directions

1. Bake a chocolate cake with your recipe of choice in a 9x13 pan
2. Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
3. Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
4. Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
5. In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
6. Spread the peanut butter cool whip over top.
7. Chill for at least 4 hours (overnight is really best).
8. Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
9. Serves approximately 12 (large pieces).