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a slice of chocolate peanut butter lasagna with the rest of the dessert in the background

Chocolate Peanut Butter Lasagna

Make this easy chocolate peanut butter lasagna using simple ingredients in no time!
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Chocolate Lasagna Dessert, Chocolate Peanut Butter Lasagna, peanut butter lasagna
Prep Time: 30 minutes
Refrigerate: 2 hours
Servings: 16 servings
Calories: 379kcal
Author: Donnalea

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 9x13 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.  

Nutrition

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