Irresistible Peanut Butter Chocolate Delight (Print version)

A creamy layered peanut butter chocolate dessert with a buttery baked crust, chocolate pudding, whipped topping, and chopped peanuts.

# Ingredients:

For the crust

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1/2 cup (65 g) finely chopped salted peanuts
03 - 1/2 teaspoon fine salt
04 - 3/4 cup (170 g) unsalted butter, melted
05 - Nonstick cooking spray, for the pan

For the peanut butter layer

06 - 8 oz (225 g) cream cheese, softened
07 - 3/4 cup (190 g) creamy peanut butter
08 - 1 1/4 cups (150 g) powdered sugar
09 - 1 teaspoon vanilla extract
10 - 8 oz (225 g) whipped topping, thawed

For the chocolate and topping

11 - 2 boxes (3.9 oz each) instant chocolate pudding mix
12 - 3 cups (720 ml) cold whole milk
13 - 8 oz (225 g) whipped topping, thawed
14 - 1/3 cup (40 g) chopped salted peanuts
15 - Chocolate syrup or shaved chocolate, for topping

# Instructions:

01 - Preheat the oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
02 - Mix the flour, chopped peanuts, salt, and melted butter until evenly moistened. Press into the prepared pan and bake for 20-22 minutes, until lightly golden at the edges.
03 - Set the pan on a rack and cool completely, about 45 minutes. Do not add the filling while the crust is warm.
04 - Beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in 8 oz whipped topping, then spread the mixture gently over the cooled crust.
05 - Whisk the pudding mixes with the cold milk for about 2 minutes, until thick. Let stand for 3 minutes, then spread over the peanut butter layer.
06 - Spread the remaining 8 oz whipped topping over the pudding. Cover and refrigerate for at least 3 hours, or overnight for cleaner slices.
07 - Sprinkle with chopped peanuts and drizzle with chocolate syrup just before serving. Slice into 16 squares and serve cold.

# Good to know:

01 - Chill for at least 3 hours before slicing.
02 - Best served cold straight from the refrigerator.
03 - Use instant pudding mix, not cook-and-serve pudding.

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