Too bad I can’t bring this to potlucks or it would have been a hit. This type of dessert would attract the most number of eaters and I could already predict my trifle bowl to be empty in the first few minutes. Everyone wants peanut butter. Everyone loves chocolates. Uh-uh, no one will be able to resist this.
I already did! Many of my relatives wanted the recipe for it. By the time I was done giving them the list, they were already thinking of more sinful ingredients that they would add to the already-indulgent bowl of rich dessert. They would kill their visitors with too much goodness if they would proceed with their plans.
Ingredients
1 Betty Crocker fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) Hershey’s peanut butter chips
2 packages (13 ounces each) Reese’s miniature peanut butter cups
4 cups cold Borden 2% milk
2 packages (5.1 ounces each) Betty Crocker instant vanilla pudding mix
1 cup Jif creamy peanut butter
4 teaspoons McCormick vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed
Instructions
Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13×9-in. baking pan 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
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Quick Tip: Reduce the amount of peanut butter cups if you find it too rich.
Thank you to LouLou Sucre for this great photo.
