- 55 mins
- 75 mins
Ingredients
- 1 chocolate cake, baked and cooled completely in a 9" x 13" pan
- 1 14 oz. can sweetened condensed milk
- 1 12.8 oz. jar hot fudge sauce
- 1/4 cup peanut butter
- 1 8 oz. cool whip
- 3 tbsp. peanut butter
- 1 8 oz. bag Reese's minis (the ones that are already unwrapped), chopped
- 1 10 oz. bag Reese's pieces baking pieces
Preparation
Step 1
Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually poke about 20 - 25 holes. Pour the can of sweetened condensed milk evenly over the top of the cake, aiming to fill up the holes.
Scrape the hot fudge into a medium bowl. Add the 1/4 cup of peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
In a large bowl, whisk together the 3 tbsp. peanut butter with the cool whip, (you may use a hand mixer, if you choose). Spread the peanut butter cool whip over the top.
Chill for at least 4 hours (overnight is really best).
Top with chopped Reese's cups and Reese's pieces (you can add these before chilling, but the Reese's pieces candy coating will bleed onto the cool whip when chilled).
Serves approximately 12 (large pieces.