Introduction

This Chocolate Peanut Butter Layer Dessert is a decadent treat that combines salty pretzel crunch with creamy peanut butter and rich chocolate pudding. Perfect for parties or a special family occasion, this no-bake layered dessert is sure to satisfy any sweet tooth.

This dessert is shown in a clear glass rectangular dish with four visible layers. The bottom layer is light brown and looks soft like crushed cookies or cake. On top of this is a darker thick layer that appears smooth and glossy, possibly chocolate pudding. Above the chocolate layer is a thick white layer, creamy and fluffy like whipped cream or frosting. The top is decorated with a caramel or peanut butter drizzle in a crisscross pattern and sprinkled with small curls of milk chocolate, giving a textured finish. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups pretzels (crushed)
1/4 cup granulated sugar
3/4 cup butter (melted)
8 oz. cream cheese (room temperature)
1 cup creamy peanut butter
1 T. butter (room temperature)
1 cup granulated sugar
1 tsp. vanilla extract
1 cup heavy cream (whipped to stiff peaks)
5.85 oz. box instant chocolate pudding (family size)
2 cups milk
11.75 oz. jar hot fudge topping
8 oz. whipped topping (thawed)
1 + 1/2 T. creamy peanut butter (for drizzle)

Instructions

Step 1: Preheat your oven to 350 degrees F. In a 9×13 pan, combine the crushed pretzels, 1/4 cup granulated sugar, and melted butter. Stir well to coat all the pretzels.
Step 2: Firmly press the pretzel mixture into the pan to form a crust. Bake for 10 minutes, then remove and let cool completely.
Step 3: For the peanut butter cheesecake filling, beat cream cheese, peanut butter, and 1 tablespoon butter on medium-high until light and fluffy.
Step 4: Add 1 cup granulated sugar and vanilla extract to the mixture and beat until incorporated.
Step 5: Fold in a quarter of the whipped cream gently to lighten the mixture, then fold in the remaining whipped cream carefully to keep it fluffy.
Step 6: Spread this filling evenly into the cooled pretzel crust, making sure to reach all edges and seal any gaps to prevent sogginess.
Step 7: Prepare the chocolate pudding by mixing the instant pudding mix with 2 cups of milk. Beat on medium until combined and let it thicken for about 5 minutes.
Step 8: Spread the pudding evenly over the peanut butter layer, covering all edges.
Step 9: Microwave the hot fudge topping for 45 seconds until warm. Transfer to a sandwich bag, cut a small hole in a corner, and drizzle over the pudding layer in a back-and-forth motion.
Step 10: Spread the thawed whipped topping over the entire dessert, covering the edges thoroughly.
Step 11: Warm 1 1/2 tablespoons peanut butter in the microwave for about 20 seconds. Stir to loosen, transfer to a sandwich bag, cut a small corner, and drizzle over the top in one direction, then the opposite direction.
Step 12: Chill the dessert before serving to let the layers set properly.

Tips & Variations

To keep the pretzel crust crunchy, be sure to seal the edges of the peanut butter filling well before adding the pudding layer.
For a nut-free version, replace peanut butter with sunflower seed butter and omit the peanut butter drizzle.
If you prefer a sweeter crust, sprinkle a little extra sugar over the pretzels before baking.

Storage

Store the dessert covered in the refrigerator for up to 3 days. For best results, allow it to chill for at least 2 hours before serving to let the layers set fully. Leftovers can be served chilled or at room temperature, but avoid freezing as the texture may change.

How to Serve

The image shows two square slices of a layered dessert placed on white square plates on a white marbled surface. Each slice has four distinct layers: the bottom layer is a crunchy mixture with small bits of nuts and pretzels in beige and light brown, the second layer is a thick creamy beige filling, the third layer is a smooth dark brown chocolate layer, and the top layer is white whipped cream with a light caramel drizzle in a grid pattern and scattered small chocolate shavings on top. Some of the crunchy bits have fallen onto the plate around the slices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can substitute crunchy peanut butter for a bit of added texture, though the filling will be less smooth.

Is it necessary to bake the pretzel crust?

Baking the pretzel crust helps it set firmly and prevents sogginess by slightly toasting the pretzels and setting the butter and sugar mixture.