Chocolate Peanut Butter Lasagna
Chocolate peanut butter lasagna is a decadent dessert that everyone is sure to love!
Using simple ingredients and easy method, this decadent chocolate lasagna dessert can be made by even the most novice chef!
A Favorite Dessert!
- Looking for a dessert that is right for any occasion? This peanut butter lasagna is the one to make!
- This dessert begins with simple ingredients, but will definitely WOW everyone with it’s presentation.
- It’s the perfect dessert to make ahead of time and is totally freezer friendly!
What’s In Peanut Butter Lasagna
BASE: Chocolate baking crumbs mixed with peanut butter and butter make up the delectable bottom layer! If no crumbs available, use Oreo cookies! Blend the whole cookie in a food processor with the butter. This will make the dessert a bit more sweet because of the creamy Oreo layer, but still super delish!
PEANUT BUTTER LAYER: As the name suggests, peanut butter is the main ingredient here! Add in some cream cheese, powdered sugar and whipped topping for a smooth and creamy delight.
CHOCOLATE LAYER: Instant chocolate pudding infused with espresso and a bit more cocoa make up this decadent layer. This recipe would also be delicious using a caramel or vanilla pudding mix in place of the chocolate pudding mix.
TOPPING: Using the remaining whipped topping, the sky is the limit for toppings! Use chocolate sauce, caramel sauce, chocolate chips, peanut butter chips, chopped Reece’s pieces or peanut butter cups, and the list goes on!
How To Make This Chocolate Lasagna Dessert
- Prepare the base by combining the Oreo crumbs, peanut butter and butter. Mix and press into pan. Refrigerate.
- Blend cream cheese with peanut butter, add the powdered sugar until smooth. Fold in whipped topping. Pour on top of chocolate base. Refrigerate.
- Prepare pudding layer as instructed on the package. Pour over peanut butter layer. Refrigerate.
- Top with whipped topping, drizzle with chocolate sauce and melted peanut butter, or toppings of choice.
Quick Tip! Place peanut butter in a zippered bag and microwave for about 15 second until soft enough to drizzle. Snip off one corner and drizzle it over the whipped topping!
Recipe Tricks!
- Assemble all ingredients ahead of time to make sure everything is available.
- Purchase whipped topping when it’s on sale and store in the freezer. When ready to use, thaw in the refrigerator.
- Line a baking pan with foil for quick and easy clean up.
- Use store bought chocolate sauce, or whip up this easy homemade version. Just add it to a small zippered bag and trim off a corner then drizzle over the whipped topping.
How To Store This Decadent Dessert?
Refrigerate this dessert covered with plastic wrap. Or cut slices and store in a covered container.
Make ahead and freeze, then thaw before serving. Or serve and freeze any leftovers to enjoy at a later time!
It will last in the refrigerator for 4 days and in the freezer for about 2 months.
Other Peanut Butter Desserts!
Chocolate Peanut Butter Lasagna
Equipment
- 9 x 13 inch baking pan
- hand mixer
- mixing bowl
Ingredients
- 1 box chocolate baking crumbs 400 gram size
- ½ cup peanut butter smooth or crunchy
- ¼ cup butter
Peanut Butter Layer
- 8 ounces cream cheese
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- ½ tub whipped topping 1 L tub, about 2 cups
Chocolate Layer
- 2 Tablespoons cocoa
- 1 teaspoon espresso powder
- 3 cups milk
- 2 packages instant chocolate pudding 6 serving size
Topping
- ½ tub whipped topping 1 L tub, about 2 cups
- ¼ cup peanut butter
- chocolate sauce as needed
- crushed peanuts optional
- chopped Reece's peanut butter cups optional
- mini chocolate chips optional
Instructions
Bottom Layer
- Heat butter and peanut butter in the microwave on high for 30 seconds.
- Add the Oreo crumbs and stir until fully combined.
- Pour mixture into 9×13 inch baking dish, press down with fingers (or a measuring cup) until level. Refrigerate.
Peanut Butter Layer
- Blend peanut butter and cream cheese with a hand blender. Add powdered sugar and blend. Fold in whipped topping until incorporated.
- Carefully spread over chocolate crumb base. Refrigerate.
Chocolate Pudding Layer
- Combine cocoa, espresso powder and pudding mix.
- Slowly add milk and mix with a hand mixer until smooth, about 2 minutes.
- Spread over peanut butter layer. Refrigerate for 30 minutes.
Topping
- Add whipped topping by spoonfuls onto the top of the chocolate layer. Spread gently to the edges first, then spread to the middle.
- Melt ¼ cup peanut butter in the microwave for about 15 seconds and add to a zippered bag (or add peanut butter directly to the bag and microwave until soft)
- Snip off one of the corners of the bag, and drizzle peanut butter over the whipped topping.
- Drizzle chocolate sauce over the peanut butter.
- Garnish as desired with crushed peanuts, chopped Reece's peanut butter cups, and/or mini chocolate chips.
Notes
- Nutrition calculated without optional toppings or chocolate sauce.
- Refrigerate dessert for about 4 days.
- Freeze for up to 2 months. Â
Nutrition
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