Reese’s Chocolate Peanut Butter Dessert is a combination of sweet and salty creaminess that melts in your mouth. The chocolate peanut butter lush packs a lot of scrumptious ingredients into it with marshmallows, Reese’s Peanut Butter Cups, pudding, chocolate syrup, and graham crackers.
Don’t you just love family? I had a chance to chat with my Great Aunt Ree on the phone recently. She is a blessing in so many ways.
Aunt Ree is my grandmother’s sister. Over the years, I have made so many precious memories with her. When we talk, we always talk about family – one of my favorite subjects.
I always ask her a million questions about relatives, and I love to hear her stories.
One of my other favorite subjects to talk about with her is food. I remember, years ago, sourdough starter sitting on the counter in her kitchen. I always thought that was the neatest thing.
Even these small things are good memories. It’s what brings us together and binds our hearts.
What do I need to make the Reese’s Chocolate Peanut Butter Dessert?
- Reese’s Peanut Butter Cups
- Graham crackers
- Instant vanilla pudding
- Instant butterscotch pudding
- Whipped topping
- Mini marshmallows
- Chocolate syrup
How do I make Reese’s Chocolate Peanut Butter Dessert?
- Crush the graham crackers in a bag and add to a greased 9″ x 9″ casserole dish.
- Pour the melted butter over the top and mix together until covered. Press into the bottom of the dish and bake for 10 minutes at 350-degrees.
- Melt the peanut butter, in a small bowl, in the microwave for about 45 seconds.
- In a large bowl, add the milk, butterscotch and vanilla puddings. Add the melted peanut butter and mix well until the pudding thickens.
- Add the whipped topping and fold in until blended.
- Pour over the baked graham cracker crust.
- Cut up Reese’s Peanut Butter Cups into small pieces.
- Top with marshmallows, peanuts, Reese’s Peanut Butter Cups, and chocolate syrup.
- Freeze for five hours.
- Let thaw 20 minutes before cutting and serving.
Recipe and printable instructions listed below.
Grab a pack of graham crackers and place them inside of a large plastic bag and crush them up. I used nine, but I really only needed about eight crackers.
If the kids are home I let them crush them up. I can be assured they will be nice and fine when the boys get done crushing them.
Next, spray a baking dish with some non-stick spray and pour the crushed graham crackers into the pan. Then pour the melted butter on top and mix up the crackers until they are coated with butter.
Press them down into the pan and bake for approximately 10 minutes on 350-degrees.
It’s like a happy river of butter…
Melt the peanut butter in a small bowl for about 45-seconds in the microwave.
In a large bowl, add the milk, butterscotch, and vanilla instant puddings, and melted peanut butter.
Stir the mixture until the pudding starts to thicken.
It’s tempting to stand there with the bowl and a big spoon, but hold off until the dessert is done. It’s worth it. But, one spoon full never hurt anyone. (Cough, cough, big spoonful).
Add the thawed whipped topping to the bowl and mix in.
The whipped topping will be frozen when you buy it. If you forget to set it out (which I do every time), don’t worry about it. You will just need to stir the mixture a little longer.
Once you have everything mixed together, pour the pudding mixture on top of the baked graham cracker crust and smooth it out.
Cut up your Reese’s Peanut Butter cups into smaller pieces. (I bought mine at Aldi’s and got a great price). Sprinkle the Reese’s Peanut Butter cups on top.
Then, add the mini marshmallows and peanuts. This is the fun part.
Finally, add the chocolate syrup on top.
It’s really up to you how much you put on top. You can add more or less of any of these yummy treats to the top.
I think this calls for a close-up. Don’t you? This is definitely one of my favorite dessert dishes.
Place it in the freezer for about five hours. Once you’re ready to serve the dessert, place it on the counter for about 20 minutes to let it thaw out a little before slicing it.
My family absolutely loved this Reese’s chocolate peanut butter dessert. My husband repeatedly told me how much he liked it and he’s a little harder to please with desserts.
I gave a piece to one of the kids down the street and he ate every bite!
This recipe is adapted from a Pampered Chef recipe.
Check out the Reese’s Chocolate Peanut Butter Dessert recipe card below, grab those ingredients, and start creating! I love this recipe and I think you’ll love this one, too.
Then, share your comments below and click here to share a picture of your dessert on the Pinterest Pin! If you made any changes or added something different, be sure to share with us.
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- 5 - .55 oz Reese's Peanut Butter Cups (cut into smaller pieces)
- 8 graham crackers
- 6 Tbsp. butter (melted)
- 2-1/2 cups milk
- 1/4 cup peanut butter (melted)
- 1 - 3.4 oz. box instant vanilla pudding
- 1 - 3.4 oz. box instant butterscotch pudding
- 1 - 8 oz. frozen whipped topping (thawed)
- 1/3 cup peanuts
- 1/2 cup mini marshmallows
- 2 Tbsp. chocolate syrup
Place the Reese's Peanut Butter Cups in the refrigerator to harden before cutting.
Preheat oven to 350-degrees.
- Spray a 9" x 9" baking dish with nonstick spray.
- Crush the graham crackers in a large plastic bag.
- Add to the baking dish.
- Add the melted butter to the baking dish and mix in with the graham crackers.
- Press the graham crackers into the dish and bake for approximately 10 minutes, or until golden brown.
- Melt the peanut butter in a small bowl for approximately 45-seconds.
- In a large bowl, add the milk, butterscotch and vanilla puddings, and melted peanut butter and mix well until the pudding thickens.
- Add the whipped topping and mix well until blended.
- Pour over the baked graham cracker crust.
- Cut up Reese's Peanut Butter Cups into smaller pieces.
- Top with marshmallows, peanuts, Reese's Peanut Butter Cups, and chocolate syrup.
- Freeze for five hours.
- Let thaw approximately 20 minutes before cutting and serving.
- Pyrex 8" Square Baking Dish with Red Plastic Lid
- Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup
- OXO Good Grips 11-Inch Better Balloon Whisk
- Duralex 100009 Made In France Lys Stackable 9-Piece Bowl Set
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Amount Per Serving:Calories: 303 Total Fat: 20g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 20mg Sodium: 216mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 15g Sugar Alcohols: 0g Protein: 6g