I’ve been on a mission this year to share decadent chocolate and peanut butter dessert recipes such as this. This winner combines homemade peanut butter pudding (very quick and easy to make) with a topping of chocolate ganache and then decorated with some chopped Reeses cups. Soooooooooooo good!
Chocolate Peanut Butter Pudding Recipe, serve 4
- 1/3 cup smooth peanut butter
- 1/4 tsp. kosher salt
- 1/2 cup light brown sugar
- 2 Tbsp. cornstarch
- 2 egg yolks (I used extra large but large will work fine)
- 1 cup milk
- 1 Tbsp. unsalted butter (cut into 2 pieces)
- 1 tsp. vanilla extract
- 1/4 cup heavy cream
- 1 cup chocolate chips (milk, semisweet or dark)
- chopped up Reeses cups (2 minis)
- Put peanut butter in a medium-sized bowl.
- In a medium saucepan add: salt, brown sugar, cornstarch, egg yolks and milk. Cook over low-medium heat until mixture starts to thicken; 2-3 minutes stirring constantly. Remove from heat.
- Set strainer over bowl with peanut butter and pour thickened pudding into strainer. With a wooden spoon, push pudding through stainer. Once done, mix peanut butter and pudding until thoroughly combined, then add the butter and vanilla extract and mix until combined and smooth.
- Using a spoon, divide peanut butter pudding among dishes or glasses.
- Make chocolate ganache: Bring cream to boil in a small saucepan. Turn off heat. Add chocolate chips and shake pan so that cream covers chocolate. Let sit 5 minutes and then stir until well combined (mixture will go from cream colored to chocolate). Drop a few spoonfuls on top each peanut butter pudding serving and then top with chopped Reeses.
- Cover with plastic wrap and chill at least 3 hours before serving.