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chocolate peanut butter

Chocolate Peanut Butter Lasagna!!!

This dessert is for all the chocolate peanut butter lovers out there! What’s almost better than how this tastes is that it’s a no-bake recipe and can be put together in about 30 minutes. It’s also extremely light and not too sweet. There are so many chocolate lasagna recipes that are too sweet for me, while the peanut butter lasagna recipes tend to be too heavy. With some minor changes, I think this version is just right 🙂


  • 1 package Oreo cookies (you will remove the filling – it tends to be easier on regular not double stuffed)
  • 6 tablespoons butter, metled
  • 8 oz. cream cheese, softened
  • 1/2 cup peanut butter
  • 2 tablespoons cold milk
  • 1/4 cup sugar
  • 12 oz. container Cool Whip, divided
  • 2 packages chocolate instant pudding mix
  • 3 1/4 cups cold milk
  • 1 bag Reese’s Pieces or mini Reese’s Pieces (I prefer the mini – found in the baking isle)


  1. Remove the filling from all the Oreo cookies (scrapes off easily with a butter knife). If you want a sweeter crust, you can leave the filling. Crush them in either a ziploc bag with a rolling pin, or using a food processor (this is much faster but more to clean). Add the melted butter and mix until well combined. Press the cookie crumb mixture into a 9 x 13 glass dish and refrigerate for about 5 minutes.

    Layer 1 – Oreo Cookie Crumbs
  2. While the crust is chilling, whip the cream cheese until light and fluffy. I usually run my mixer on medium to medium-high speed for 2-3 minutes, until the cream cheese looks completely smooth. Add the peanut butter and mix for another 1-2 minutes. Now add the 2 tablespoons milk and sugar and mix until combined. Fold in 1 cup of the Cool Whip and spread this layer over the chocolate crust. Refrigerate 5 more minutes.

    Layer 2 – PB Cream Chesse Layer
  3. In a bowl, combine the chocolate pudding and 3 1/4 cups cold milk.  Whisk until mixture thickens then spread over the cream cheese layer. Refrigerate at least another 5 minutes, or until the pudding layer sets.

    Layer 3 – Chocolate Pudding
  4.  Spread the remaining Cool Whip over the pudding layer. Sprinkle the Reese’s Pieces over the top of the Cool Whip. Refrigerate a couple hours before serving.
    Final Layer – Cool Whip and Toppings

    ** If you would like to make this without the peanut butter, just omit the peanut butter from the second layer. Sprinkler mini chocolate chips over top in place of the Reese’s Pieces.

Boxed Brownie Mix “Hack”

I LOVE brownies. My husband loves them. And most importantly my kids love them. But we don’t all agree on how we like them. My husband will only eat them crispy on the outside and cakey on the inside. For the kids and me, the fudgier (is that a word?) the better! With this recipe they are crunchy around the edges, gooier toward the middle, and everyone is happy 🙂

It’s always fun to make them from scratch and try new recipes, but 99% of the time I’m either in a huge rush to get somewhere or the kids are melting down so making them from scratch is not an option. With a couple minor tweaks, brownies from a box can taste SOOOO much better!

Start with the ingredients listed on the box, but add in an additional 1-2 tablespoons vegetable oil. Prepare an 8″ x 8″ metal pan (glass just doesn’t work the same for me) by spraying it with Baker’s Joy and preheat the oven to 325º F.


Combine the brownie mix, water, oil and eggs. DO NOT over mix!!

Using a rubber spatula mix in approximately 3/4 cups chocolate chips (if you like chocolate the way I do, add even more!). I prefer Ghiradelli semi or bittersweet chips. Pour the batter into the baking pan.

You can put them in the oven just like this, or you can step it up a notch by sprinkling some Reese’s Peanut Butter chips or Reese’s Mini Pieces Peanut Butter Candy (shown here) all over the top. NOW it’s ready to go into the oven! Aside from a perfectly chilled glass of Savignon Blanc, is there anything better than chocolate and peanut butter???

This part may vary by oven, but I bake my brownies about 5 minutes less than the suggested time on the box. Anytime I follow the guidelines on the box, they come out dry and overcooked. My husband may be okay with it, but the rest of us are not!

** The most important step (and this probably goes against some rule of baking!!) is once you take the brownies out of the oven, immediately put them on a hot pad in the refrigerator. When they come out of the oven they are so hot and continue to bake until they are overcooked. Leave them in the fridge until completely cooled and then bring them out to cut and serve.