Saturday, July 9, 2016
peanut butter layered dessert
When I asked my kids how this dessert rates on a scale of 1-10 my family shouted "10!". So there you have it. Look at the list of ingredients- you know it's good. It makes a big 9x13 pan! Thank you, Mr. Milton Hershey for inventing chocolate + peanut butter.
peanut butter layered dessert (the idea room)
1 box chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 cup chopped peanuts, divided
1 (8 ounce) package cream cheese, softened
1 cup peanut butter
1 cup powdered sugar
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 (16 ounce) tub frozen whipped topping like Cool Whip- thawed and divided
1/2 cup semisweet chocolate chips
4 1/2 teaspoons butter
1/2 teaspoon vanilla extract
In a medium sized mixing bowl, mix the cake mix, butter, milk and egg. Add 3/4 cup peanuts. Spread into a greased 9x13 baking pan. Bake at 350 degrees for 25 minutes. Set aside and cool.
In another mixing bowl, beat cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth. Fold in 3 cups of the whipped topping then spread your mixture over the top of your chocolate crust. Top with the rest of the whipped topping and peanuts.
In a small microwave safe bowl, heat the chocolate chips and butter on high for one minute. It may take longer. Stir in vanilla until smooth. Drizzle over the top of your dessert.
Refrigerate for 1-3 hours before cutting.
Note: For the chocolate drizzle I chose to melt the butter and chocolate chips on the stove. I increased the butter to 3 tablespoons because that's what seemed right for me.