Ingredients
Method
Preparation
- Preheat oven to 350 degrees F and lightly grease a 9x13 inch baking dish with nonstick spray.
- In a large bowl, whisk together chocolate pudding mix and milk until smooth and slightly thickened.
- Pour the pudding mixture evenly into the prepared baking dish, spreading it to all corners.
- Sprinkle the dry chocolate cake mix evenly over the pudding layer without mixing.
- Drizzle melted butter over the cake mix.
- Drop spoonfuls of peanut butter across the top.
- Scatter chopped peanut butter cups and mini chocolate chips evenly over everything.
Baking
- Bake for 40-45 minutes, until the edges are set and the center is gooey and bubbling.
- Let cool for about 15 minutes before serving warm, topped with whipped cream or vanilla ice cream if desired.
Serving
- Spoon generous wedges into shallow bowls so the warm center can breathe.
- Add a cloud of softly whipped cream or a scoop of vanilla ice cream for contrast.
- Sprinkle with extra chopped peanut butter cups or a pinch of flaky sea salt to enhance the flavor.
Notes
For best results, cool completely before covering to avoid sogginess; store leftovers in the fridge for up to 4 days. Reheat individual portions for 20-30 seconds in the microwave to maintain a molten center.
