🕒 Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min
Ingredients:
- 1 box chocolate cake mix (about 15.25 oz)
- 1 small box instant chocolate pudding mix (about 3.9 oz)
- 1 ¾ cups milk
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini peanut butter cups, chopped
Step-by-Step Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, pudding mix, and milk until well combined.
- Stir in the peanut butter until the batter is smooth and thick.
- Fold in the chocolate chips and chopped mini peanut butter cups. 🍫
- Pour the batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool slightly before slicing. Best served warm with ice cream or whipped cream! 😋
Pro Tips:
- Want extra peanut butter swirls? Add dollops on top before baking and gently swirl with a knife.
- Store leftovers in an airtight container at room temp for 3 days or refrigerate for up to 5 days.
- Make it party-ready: top with crushed pretzels, extra peanut butter cups, or a drizzle of melted chocolate after baking.
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 350 | 6g | 53g | 17g | 3g | 30g |
Disclaimer: Nutrition facts are estimated and may vary based on ingredients and preparation. Please consult a nutritionist for exact dietary needs.
