- 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
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 9x13 inch baking dish, press down with fingers (or a measuring cup) until level. 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.
- Nutrition calculated without optional toppings or chocolate sauce.
- Refrigerate dessert for about 4 days.
- Freeze for up to 2 months.
Calories: 379kcal | Carbohydrates: 31g | Protein: 10g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 388mg | Potassium: 302mg | Fiber: 2g | Sugar: 25g | Vitamin A: 364IU | Calcium: 97mg | Iron: 1mg