Description
A rich, gooey, and indulgent chocolate and peanut butter dessert that comes together effortlessly with minimal ingredients and no mixer required.
Ingredients
- 1 box chocolate cake mix
- 1 package (3.9 oz) chocolate instant pudding mix
- 2 cups milk (preferably room temperature)
- 2 cups mini Reese’s Peanut Butter Cups, roughly chopped
Instructions
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with non-stick spray.
- In a large mixing bowl, whisk together the milk and chocolate pudding mix until smooth and slightly thickened.
- Add the chocolate cake mix directly into the pudding mixture and stir until just combined. The batter will be thick.
- Fold in most of the chopped mini Reese’s, reserving a few for topping if desired.
- Pour the batter into the prepared dish and spread it evenly. Sprinkle remaining Reese’s on top.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving warm or at room temperature.
Notes
- Do not overmix the batter to maintain a fudgy texture.
- Use roughly chopped Reese’s for gooey pockets of peanut butter.
- Serve with ice cream, whipped cream, or a drizzle of chocolate or peanut butter.
- Can be stored in the fridge for up to 4 days or frozen for longer storage.