When someone asks me what my favorite dessert on this entire planet is, it’s easy as my drop-dead favorite thing EVER is chocolate and peanut butter. There is something about the savory and sweet marriage of peanut butter and chocolate that has my mouth watering for days. As such, this is probably the tastiest dessert I’ve EVER made—at least in my humble sweet-tooth opinion! Desserts are my favorite thing to make and this all started in childhood, when my mom used to bake with my sister and I all the time. If you like this, then you’ll love my Peanut Butter Blossom Cookies, Easy No-Bake Nutella Pie, Oreo Truffles, Easy 5-Minute Chocolate Pudding Pie, Edible Chocolate Chip Cookie Dough, and Oreo Dirt Cups recipes.
Baking really stuck with me through my childhood and now, in adulthood. When it comes to baking or cooking, I always want to bake over cook but we do need to eat actual food rather than sugar all day, so cooking is definitely an essential skill! To bring baking memories to my four-year-old, we enjoy baking together every chance we get. I want her to remember baking with mom as a kid, and I’m sure she will as we bake frequently.
There’s something about this dessert that really wins me over. Think about it, it’s PEANUT BUTTER CHEESECAKE COVERED IN A POOL OF CHOCOLATE! Call it a layered dessert or call it chocolate peanut butter lasagna because that’s what it is. I’m a huge sucker for cheesecake, peanut butter, and chocolate, so this dessert is really my ultimate fave! The crunchy and buttery pretzel crust really sets off the taste of the chocolate fudge and chocolate pudding, not to mention the homemade whipped cream and crunched up mini Reese’s on top – the ultimate level of deliciousness!
Ingredients in Chocolate Peanut Butter Layered Dessert
CRUST
Pretzels. Any type of pretzels will work as long as they’re crushed or chopped with a sharp knife. These are our favorite pretzels.
Brown sugar. Brown sugar is added to the pretzel and butter mixture to achieve a sweeter tasting crust.
Butter. Pop the butter in your microwave and heat on high for one minute or until melted.
FILLING
Cream cheese. Be sure to use the full-fat version and avoid using whipped, low fat, or nonfat as the recipe won’t work.
Creamy peanut butter. Make sure to use creamy, not natural, peanut butter. Avoid using crunchy or natural peanut butters as this recipe will not work.
Milk. Just a tablespoon of any type of milk helps to liquefy the thick cream cheese and peanut butter mixture.
Granulated sugar. Sugar gives the peanut butter cream cheese filling a sweet flavor.
Heavy whipping cream. Beat the heavy whipping cream until stiff peaks form, about five minutes.
PUDDING
Instant chocolate pudding. Make sure to buy instant chocolate pudding so that you’re adding cold pudding on top of the peanut butter cheesecake layer. If you buy regular chocolate pudding, you’ll have to refrigerate it to cool it down before adding it over the peanut butter filling layer.
Milk. Add two cups of cold milk to the pudding mix to make the chocolate pudding layer.
Hot fudge topping. Usually you can find hot fudge topping (such as Smucker’s) in the ice cream aisle of the grocery store, and the most popular brand here in the US is Smucker’s.
Whipped topping. Frozen whipped topping such as Cool Whip will suffice.
TOPPINGS
Creamy peanut butter. Top your dessert dish with warmed and drizzled creamy peanut butter.
Mini Reese’s, unwrapped. Make sure to buy these unwrapped Reese’s Minis rather than Reese’s Miniatures which are two different sized Reese’s candies.
How to make the best Chocolate Peanut Butter Layered Dessert
CRUST
STEP 1: Preheat your oven to 350 degrees F/180 degrees C.
STEP 2: In a bowl, add the crushed pretzels, brown sugar, and butter and mix well. Pour the mixture into a 9×13-inch baking dish and press it into the dish using the bottom of a measuring cup or a rubber spatula.
STEP 3: Bake in the oven for 10 minutes. In the meantime, start preparing the filling. When the timer is up, remove the crust from the oven and let it cool.
FILLING
STEP 1: In a large bowl, add the softened cream cheese, peanut butter, and milk and beat on high until incorporated. Add the sugar and beat until smooth.
STEP 2: Fold in about a third of the whipped cream and gently mix until well combined.
STEP 3: Add the remainder of the whipped cream and mix until the ingredients are homogenous.
STEP 4: Pour the filling onto the cooled crust, making sure to completely cover the crust so that it doesn’t mix in with the crust and create a soggy crust.
PUDDING
STEP 1: In a large bowl, add the instant pudding and 2 cups of milk. Beat on medium-high until well blended. Let it sit for about 5 minutes then spread it evenly over the filling layer. Cover all the edges with the pudding layer, including all corners.
STEP 2: Remove the lid from the hot fudge topping and heat the jar in the microwave for 40-45 seconds. You want it warm enough to easily spread over the pudding layer. Pour the warmed hot fudge into a sandwich bag and cut a small hole in the corner of the bag. Drizzle the hot fudge evenly over the pudding.
STEP 3: Evenly spread the thawed frozen whipped topping over the hot fudge layer. If you’re in a pinch and don’t have time to thaw it, heat it in the microwave for about 20 seconds. That will make it much easier to spread.
STEP 4: Add ¼ cup creamy peanut butter to a sandwich bag. Heat in the microwave for 20 seconds. Cut a small slit in the corner of the sandwich bag and drizzle the warmed peanut butter over the cake. I made lines going one way, then went back to crisscross them.
STEP 5: Chop a handful of Reese’s Mini candies and sprinkle on top. Sprinkle a few whole Reese’s on top. Cover and store in the fridge. Serve cold.
More dessert recipes you’ll love!
Easy 5-Minute Chocolate Pudding Pie
Edible Chocolate Chip Cookie Dough
Final Thoughts
Finally, if you make this Chocolate Peanut Butter Layered Dessert, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Chocolate Peanut Butter Layered Dessert
Ingredients
Crust
- 3 c crushed pretzels
- 1/4 c brown sugar packed
- 1/2 c butter melted (or 1 stick)
Filling
- 8 oz. cream cheese at room temperature
- 1 c creamy peanut butter such as Jif or Skippy; do not use natural peanut butter
- 1 tbsp milk any type
- 1/2 c granulated sugar
- 1 c heavy whipping cream whipped to stiff peaks
Pudding
- 1 (5.8 oz.) box instant chocolate pudding mix such as JELL-O brand
- 2 c cold milk
- 1 (11.75 oz.) hot fudge topping such as Smucker's
- 8 oz. frozen whipped topping such as Cool Whip
Topppings
- 1/4 c creamy peanut butter such as Jif or Skippy; do not use natural peanut butter
- Reese's Minis unwrapped
Instructions
Crust
- Preheat your oven to 350° F.
- In a mixing bowl, add the crushed pretzels, brown sugar, and butter and mix well. Pour the mixture into a 9×13-inch baking dish and press it into the dish using the bottom of a measuring cup or a rubber spatula.
- Bake in the oven for 10 minutes. In the meantime, start preparing the filling. When the timer is up, remove the crust from the oven and let it cool.
Filling
- In a large bowl, add the softened cream cheese, peanut butter, and milk and beat on high until incorporated. Add the sugar and beat until smooth.
- Fold in about a third of the whipped cream and gently mix until well combined.
- Add the remainder of the whipped cream and mix until the ingredients are homogenous.
- Pour the filling onto the cooled crust, making sure to completely cover the crust so that it doesn’t mix in with the crust and create a soggy crust.
Pudding
- In a large bowl, add the instant pudding and 2 cups of milk. Beat on medium-high until well blended. Let it sit for about 5 minutes then spread it evenly over the filling layer. Cover all the edges with the pudding layer, including all corners.
- Remove the lid from the hot fudge topping and heat the jar in the microwave for 40-45 seconds. You want it warm enough to easily spread over the pudding layer. Pour the warmed hot fudge into a sandwich bag and cut a small hole in the corner of the bag. Drizzle the hot fudge evenly over the pudding.
- Evenly spread the thawed frozen whipped topping over the hot fudge layer. If you’re in a pinch and don’t have time to thaw it, heat it in the microwave for about 20 seconds. That will make it much easier to spread.
- Add ¼ cup creamy peanut butter to a sandwich bag. Heat in the microwave for 20 seconds. Cut a small slit in the corner of the sandwich bag and drizzle the warmed peanut butter over the cake. I made lines going one way, then went back to crisscross them.
- Chop a handful of Reese’s Mini candies and sprinkle on top. Sprinkle a few whole Reese’s on top. Cover and store in the fridge. Serve cold.
- If you make this, don't forget to leave a rating and comment!
Nutrition (per serving)
Share this recipe!
Elise’s Kitchen Favorites
