Peanut Butter Chocolate Lasagna

By srumbel

Peanut butter and chocolate is one of those flavor combinations that work perfectly to create something that is better than either of them individually. This easy no-bake chocolate peanut butter lasagna is bursting with peanut-butter-chocolate-goodness
from amandascookin.com

Ingredients

• 24 OREOS (regular or flavored)
• 3-4 Tablespoons butter, melted
• 8 oz package cream cheese, softened
• 1 cup powder sugar
• 3/4 cup peanut butter
• 2 cups cool whip, divided
• 1 package chocolate pudding
• 2 cups milk (as called for on the box of chocolate pudding)
• 1/3 cup peanut butter candy melts
• 1/3 cup chocolate chips
• 2-4 Tablespoons shortening, optional
• 1/2 cup mini Reese's cups, chopped
• 1/2 cup Reese's pieces

Preparation

Step 1

Line a 8x8" baking pan with parchment paper and set aside.

Place the OREOs and 3 Tablespoons of the butter in a food processor and blitz until a ball of dough forms. Add additional tablespoon of butter as needed.

Fold the OREO dough out into the casserole dish and press down to form a even "crust" layer using a spatula or wet hands.

Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients. (The freezer is even better!)

Combine the cream cheese, powder sugar and peanut butter until smooth, about 2 minutes.

Fold in 1 cup of the cool whip until fully incorporated. Set aside.

Prepare the chocolate pudding layer by whipping the pudding mix and milk for 2 minutes until thickened.

Remove the baking dish from the fridge and assemble the layers of your dessert.

Pour out the peanut butter-cream cheese mixture over the chocolate cookie crust and smooth down using an offset spatula.

Next, add the remaining 1 cup cool whip as the final layer and smooth down.

Top with the remaining whipped topping and place in the fridge.

Measure out the candy melts into one small microwave-safe dish, and then the chocolate chips into a second.

Melt the candy melts and chocolate chips in the microwave, heating for 25 seconds and then stirring, Repeat as needed.

Stir in enough shortening to make the candy melts and chocolate chips easy to drizzle. Allow to cool but not harden as you prepare the peanut butter cups.

Chop all of the mini PB cups in half and then remove the casserole dish from the fridge.

Sprinkle the PB cups and Reese's Pieces overtop of the Cool whip layer and then drizzle the peanut butter candy melts and melted chocolate chip overtop.

Chill until ready to serve.