Ingredients
1 box chocolate cake mix
1 package (3.9 oz) chocolate instant pudding mix
2 cups milk (preferably room temperature)
2 cups mini Reese’s Peanut Butter Cups, roughly chopped
Instructions
Preheat your oven to 350°F and spray a 9×13-inch baking dish with non-stick spray.
In a large mixing bowl, whisk together the milk and chocolate pudding mix until smooth and slightly thickened.
Add the chocolate cake mix directly into the pudding mixture and stir until just combined. The batter will be thick.
Fold in most of the chopped mini Reese’s, reserving a few for topping if desired.
Pour the batter into the prepared dish and spread it evenly. Sprinkle remaining Reese’s on top.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool slightly before serving warm or at room temperature.
Notes
Do not overmix the batter to maintain a fudgy texture.
Use roughly chopped Reese’s for gooey pockets of peanut butter.
Serve with ice cream, whipped cream, or a drizzle of chocolate or peanut butter.
Can be stored in the fridge for up to 4 days or frozen for longer storage.
