Discover the ultimate dessert indulgence with our Peanut Butter Chocolate Lasagna. This luscious treat combines the rich flavors of peanut butter, chocolate, and creamy layers in a delightful no-bake dessert that will have everyone coming back for seconds. Perfect for family gatherings or a cozy night in, this recipe is a must-try for any sweet tooth.
This Peanut Butter Chocolate Lasagna has become a beloved dessert in our household. My husband and kids can’t get enough of it, and it’s always the highlight of our weekend dinners. The first time I made this, I knew it was a hit when I saw their eyes light up with the first bite. Now, it’s a staple for every celebration and an endearing family tradition.
Why This Peanut Butter Chocolate Lasagna
Irresistible Layers of Flavor
- Unique Combination: The perfect blend of creamy peanut butter, rich chocolate pudding, and crunchy Butterfinger candy bars.
- Simple Ingredients: Uses everyday ingredients like Oreo cookies, peanut butter, cream cheese, and Cool Whip.
- No-Bake Convenience: Easy to prepare without the need for baking, making it perfect for any occasion.
- Crowd-Pleaser: Guaranteed to be a hit at parties, family gatherings, and potlucks.
Ingredients
- 400 grams (14.3 oz) Oreo cookies
- 85 grams (6 tablespoons) unsalted butter, melted
- 180 grams (¾ cup) creamy peanut butter
- 120 grams (1 cup) powdered sugar
- 225 grams (8 oz) cream cheese, at room temperature
- 450 grams (16 oz) Cool Whip
- 168 grams (5.9 oz) instant chocolate pudding mix
- 480 ml (2 cups) milk
- 2 regular-sized Butterfinger candy bars, chopped
Directions
- Lightly grease a 33×23 cm (13×9 inch) pan with nonstick spray. Crush the Oreo cookies in a blender until fine, then transfer to a medium bowl. Mix in the melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan.
- In another medium bowl, blend the peanut butter, powdered sugar, and cream cheese until smooth. A stand mixer with a paddle attachment works best, but a wooden spoon or rubber spatula can be used as well. Gently fold in half of the Cool Whip, then spread this peanut butter mixture over the Oreo crust.
- In a separate medium bowl, whisk the instant chocolate pudding mix with the milk for about 2 minutes until it begins to thicken. Spread this chocolate layer evenly over the peanut butter layer.
- Spread the remaining Cool Whip over the chocolate pudding layer. Top with chopped Butterfinger candy bars.
- Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving. This dessert can be stored in the refrigerator for up to a week.
Notes:
- Substitutions: You can substitute the Oreo cookies with any chocolate sandwich cookies of your choice.
- Variations: Try using different types of candy bars for the topping, such as Reese’s or Snickers, to mix things up.
- Tips: For a firmer crust, refrigerate the Oreo and butter mixture for 10-15 minutes before adding the peanut butter layer.
- Nutritional Information: While this dessert is a delightful treat, it’s quite rich. Enjoy it in moderation as part of a balanced diet.
