Preparation
- Preheat oven to 350 degrees F.
- For the crust: Add peanut to food processor and pulse until roughly chopped. Add graham cracker crumbs, granulated sugar, and melted butter to the food processor and pulse until evenly combined.
- Transfer crust mixture into a 9×13-inch baking dish and press into a thin, even layer to form a crust. Bake for 8-10 minutes or until lightly golden.
- Allow crust to cool as you make the fillings.
- For the peanut butter layer: Add peanut butter, brown sugar, vanilla extract, and cream cheese to a large bowl. Mix for about 1 minute, or until smooth. Gently fold in half of the whipped topping until just combined, then spread mixture over the cooled crust.
- For the chocolate layer: In a large bowl, add pudding mixture and milk. Mix until the pudding begins to thicken, about 1-2 minutes. Gently spread the chocolate mixture over the peanut butter layer.
- Spread the remaining whipped topping over the pudding and garnish with chocolate chips and additional peanuts.
- Tightly cover and place in fridge for at least 2 hours to fully set.
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