Ingredients
- 1 fudge brownie mix (9x13 pan size)
- 1 pkg (10 oz) peanut butter chips
- 2 pkg (13 oz each) miniature peanut butter chips
- 2 cups cold 2% milk
- 2 pkg (5.1 oz each) instant vanilla pudding mix
- 1 cup creamy peanut butter
- 4 tsp vanilla extract
- 3 cartons (8 oz each) frozen whipped topping, thawed
Preparation
Step 1
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 9x13 baking pan at 350’ for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs (do not overbake). Cool on wire rack; cut into ¾ inch pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1 ½ cartons whipped topping. Place a third of the brownies in a 5 qt glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixtures over the tops. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.