Chocolate Peanut Butter Dream
Chocolate Peanut Butter Dream is the definition of a cool, creamy, dreamy, delicious dessert! It’s perfect for any occasion or just because!
If you’re a fan of the heavenly combination of chocolate and peanut butter, you’re in for a treat. Chocolate Peanut Butter Dream Dessert will satisfy your sweet tooth and leave you craving more.
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Also known as Chocolate Peanut Butter Delight or Chocolate Peanut Butter Lasagna, this multi-layered rich dessert features a buttery pecan crust, creamy peanut butter filling, rich, silky chocolate pudding, and a luscious whipped cream topping. It’s perfect for special occasions, potlucks, or simply indulging yourself, this dessert is a true crowd-pleaser.
Table of Contents
Why You’ll like this Recipe
- Make-Ahead Friendly: This easy dessert can be made in advance, allowing you to enjoy your time with your family and friends.
- Perfect for Any Occasion: Whether it’s a family gathering, holiday celebration, or a treat for yourself, this peanut butter chocolate dessert is always a hit.
- No-Bake Layers: Aside from the crust, the layers require no baking, making this dessert recipe preparation straightforward and quick.
- Irresistible Flavor Combination: The classic pairing of chocolate and peanut butter is a match made in dessert heaven.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below
- Self-Rising Flour: Provides structure and stability to the crust.
- Pecans: Add a delightful crunch and nutty flavor to the crust.
- Salted Butter: Binds the crust together and adds a rich, buttery taste.
- Cream Cheese: Creates a smooth, tangy layer that balances the sweetness.
- Peanut Butter: Adds a creamy, nutty flavor to the filling.
- Powdered Sugar: Sweetens the cream cheese and peanut butter layer without making it grainy. Also sweetens the whipped cream topping.
- Milk: Helps achieve the perfect consistency for both the peanut butter filling and the pudding layer.
- Instant Chocolate Pudding Mix: Provides a rich, chocolatey layer that’s quick and easy to prepare.
- Heavy Whipping Cream: Whipped into a light, fluffy topping that adds a creamy finish.
- Milk Chocolate Shavings: Either from a chocolate bar or chocolate chips, this adds a decorative and tasty garnish that enhances the chocolate flavor. Cookie crumbs are chopped chocolate candy bars are also a great garnish!
Tools You’ll Need
- Handheld Electric Mixer or Wire Whisk
- Spatula
- Mixing Bowls
- Measuring Cups and Spoons
- Liquid Measuring Cups
- 13”x9” Baking Pan
- Zester
How to Make this Recipe
- For the crust, in a small mixing bowl, mix together flour and pecans. Once combined, add melted butter and mix until it’s a cohesive ball.
- Press the dough in an even layer into a 13”x9” baking dish. Bake 20-22 minutes, or until lightly browned. Cool completely.
- In a medium bowl, with a hand mixer or whisk on medium speed, blend the cream cheese and peanut butter until smooth. Add confectioners sugar and blend until combined well. Set aside.
- In a separate small bowl, with a hand mixer or whisk, whip milk and pudding mixes until smooth and free of lumps. Set aside.
- If making homemade whipped cream rather than ready-made frozen whipped cream, mix with a hand or stand mixer heavy whipping cream, powdered sugar and vanilla in a large bowl on medium-high speed until stiff peaks form. Set aside.
- Once the crust has completely cooled, spread the peanut butter mixture on top, in an even layer with an offset spatula.
- Add in an even layer the chocolate layer.
- Lastly, spread the ready-made whipped cream or homemade whipped cream on top of the chocolate pudding layer.
- Garnish with pecans and grated or shaved chocolate. Cover with plastic wrap or a lid and refrigerate at least 12 hours before serving. Add extra toppings if desired.
Tips and Substitutions
- Let it Chill: Chocolate Peanut Butter Dream is best when it’s set for at least 12 hours in the refrigerator.
- Whipped Topping: Substitute homemade whipped cream with a 12 ounce store-bought whipped topping like Cool Whip for convenience.
- Pudding Variations: Use dark chocolate pudding mix for a richer flavor, or white chocolate pudding for a twist. If using sugar-free instant pudding mix, 2 1.4-oz puddings will be used in place of 1 3.9 ounce regular instant pudding box. DO NOT use 3 sugar-free boxes.
- Nut-Free Option: Substitute the pecans with crushed graham crackers or digestive biscuits for the crust.
- Peanut Butter: Use crunchy peanut butter for added texture.
- Cut it in Half: You can easily cut this recipe in half and make it in a 2 quart or square baking pan.
- Garnish Options: You can get creative with garnishing your dessert. Chocolate drizzle, hot fudge sauce, crushed pretzels, broken peanut butter sandwich cookies, chocolate sandwich cookies, peanut butter chips, a drizzle of caramel sauce, toasted coconut or chopped peanuts are great additions!
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze this dessert for up to 2 months. Thaw in the fridge before serving. The texture of fresh whipped cream and the crust will be slightly compromised if frozen then thawed.
Frequently Asked Questions
Yes! You can use a vegetable peeler on a bar of chocolate, drizzle melted chocolate on top with a spoon, or chopped with a knife and sprinkled on top.
Yes. You can substitute the 1 1/2 cups self-rising flour the recipe calls for with 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder and 1/3 teaspoon fine salt.
While we prefer homemade whipped cream, frozen whipped topping that’s been thawed also works excellent as well!
To make this a gluten-free dessert, replace self-rising flour with a gluten-free alternative and ensure the pudding brand you use is gluten-free as well.
Make sure each layer is spread evenly and gently over the previous one. Chilling the dessert between adding layers can also help.
You can use low-fat cream cheese and milk, but keep in mind that it may affect the texture and richness of the dessert.
More Delicious Desserts
- Coconut Delight
- Strawberries and Cream Tres Leches Cake
- Chocolate Mocha Tres Leches Cake
- Peanut Butter Hazelnut Crispix Treats
Chocolate Peanut Butter Dream
Ingredients
Crust
- 1 1/2 cups self-rising flour
- 1 cup chopped pecans
- 3/4 cup salted butter melted
Peanut Butter Layer
- 8 ounce cream cheese softened
- 1/2 cup creamy peanut butter
- 2 cups confectioners sugar
Chocolate Layer
- 3 1/2 cups milk
- 2 3.9 ounce boxes instant chocolate pudding
Whipped Cream (or 12oz Cool Whip)
- 2 cups heavy whipping cream
- 2/3 cup confectioners sugar
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup chopped pecans
- 2 tablespoons shaved or grated chocolate
Instructions
- Preheat oven to 350°F. In a small bowl, mix together flour and pecans. Once combined, add butter and mix until it’s a cohesive ball. Press the dough in an even layer into a 13”x9” baking dish. Bake 20-22 minutes, or until lightly browned. Cool completely.
- In another small bowl, with a hand mixer or whisk, blend the cream cheese and peanut butter until smooth. Add confectioners sugar and blend until combined well. Set aside.
- In a separate small bowl, with a hand mixer or whisk, whip milk and pudding mixes until smooth and free of lumps. Set aside.
- If making homemade whipped cream rather than ready-made frozen whipped cream, mix with a hand or stand mixer heavy whipping cream, powdered sugar and vanilla until stiff peaks form. Set aside.
- Once the crust has completely cooled, spread on top, in an even layer the peanut butter layer followed by the chocolate layer. Lastly, spread the whipped cream on top.
- Garnish with pecans and grated or shaved chocolate. Cover with plastic wrap or a lid and refrigerate at least 12 hours before serving. Add extra toppings if desired.
Video
Notes
Tips and Substitutions
- Let it Chill: Chocolate Peanut Butter Dream is best when it’s set for at least 12 hours in the refrigerator.
- Whipped Topping: Substitute homemade whipped cream with a 12 ounce store-bought whipped topping like Cool Whip for convenience.
- Pudding Variations: Use dark chocolate pudding mix for a richer flavor, or white chocolate pudding for a twist. If using sugar-free instant pudding mix, 2 1.4-oz puddings will be used in place of 1 3.9 ounce regular instant pudding box. DO NOT use 3 sugar-free boxes.
- Nut-Free Option: Substitute the pecans with crushed graham crackers or digestive biscuits for the crust.
- Peanut Butter: Use crunchy peanut butter for added texture.
- Cut it in Half: You can easily cut this recipe in half and make it in a 2 quart or square baking pan.
- Garnish Options: You can get creative with garnishing your dessert. Chocolate drizzle, hot fudge sauce, crushed pretzels, broken peanut butter sandwich cookies, chocolate sandwich cookies, peanut butter chips, a drizzle of caramel sauce, toasted coconut or chopped peanuts are great additions!
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- Peanut Butter: Use crunchy peanut butter for added texture.
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- Garnish Options: You can get creative with garnishing your dessert. Chocolate drizzle, hot fudge sauce, crushed pretzels, caramel drizzle, toasted coconut or chopped peanuts are great additions!
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Tried this last night and now have a new favorite! Thanks for sharing!
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰
I can’t wait to try this recipe! Thank you !!
YAY!! I hope you love it too!!
This was delicious! A big hit at my party- I will definitely be making this again!
Thank you so much! I’m so happy it was a hit!! 🙂
111 here today. Can think about turning on the oven!! Is there a no bake crust that you think would work? Thanks so much. Can’t wait to try.
Yes. You can follow this (for no-bake crust option):
2 sleeves graham crackers finely ground
6 tablespoons unsalted butter melted and cooled
In a medium-large bowl, mix melted and cooled unsalted butter with processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
This is very similar to another dessert I make but has peanut butter added. Thanks for sharing!
Aww!! You’re very welcome! I hope you LOVE it too!
I’ve made this and everyone loved it! It’s a simple, elegant, dessert, perfect for summer get-togethers.
Aww!! That makes my heart so happy to hear! Thank you so much, Terri!
I have made this 2 times in the past week. Both times my shortbread crust has been difficult to cut through. I’m using self rising flour and 3/4 cups of butter.
It hasn’t formed into a ball! First time was a little too moist second time almost too dry?
Thanks for any advice!!
Sure thing, Tammy! I would say make sure you measure the flour placing spoonsfuls in the measuring cup to ensure it’s not too packed. It can also be weighed to ensure consistency. 1 1/2 cups of self-rising flour is 180grams. I hope that helps.
This look good. and I would love to make it. But, my daughter is highly allergic to pecans. Could I make a graham cracker crust?
Yes! A graham cracker crust will work great with this as well! 😁
Hello 👋🏽, Thnx for sharing this great recipe!
I have to give it a try , unfortunately selfrising flour doesn’t exist here in Germany, can I use baking powder instead ?
Also I have to konvert the cups / oz into Gramms ….but that shouldn’t be a problem!
Best Regards, Michelle 🌸
Hi Michelle! I’m so excited that you like the recipe and want to make it as well! 🙂 You can substitute the 1 ½ cups self-rising flour the recipe calls for with 1 ½ cups all-purpose flour, 2 ¼ teaspoons baking powder and ⅓ teaspoon fine salt. I hope you love it! It’s so cool that you’re in Germany too!