Time
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Prep: 5 minutes
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Bake: 40–45 minutes
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Total: ~50 minutes
🍽 Serves
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8–10
📝 INGREDIENTS
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1 box chocolate cake mix
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1 package (8 oz / 225 g) mini peanut butter cups (halved)
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½ cup creamy peanut butter
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½ cup butter, melted
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½ cup milk (or heavy cream for extra richness)
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½ cup chocolate chips (optional but amazing)
👩🍳 STEP-BY-STEP INSTRUCTIONS
1️⃣ Preheat & prep
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2️⃣ Dump the cake mix
Evenly spread dry chocolate cake mix into the baking dish.
🚫 Do NOT prepare cake mix as per box directions.
3️⃣ Add peanut butter cups
Scatter halved peanut butter cups evenly over the cake mix.
4️⃣ Drizzle peanut butter
Warm peanut butter slightly (microwave 15–20 seconds).
Drizzle over the top.
5️⃣ Add liquids
Pour milk evenly over everything.
Drizzle melted butter across the surface.
6️⃣ Add chocolate chips (optional)
Sprinkle on top for extra chocolate pockets.
7️⃣ Bake
Bake uncovered for 40–45 minutes, until:
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Top looks set
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Edges are bubbling
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Center is gooey but not wet
🍨 HOW IT SHOULD LOOK
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Crispy top
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Fudgy center
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Melty peanut butter cups
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Spoonable texture
🍽 SERVING IDEAS
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Serve warm with vanilla ice cream
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Drizzle with hot fudge
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Dust lightly with powdered sugar
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Eat straight from the pan 😄
🔄 VARIATIONS
🍌 Peanut Butter Banana
Add sliced bananas under cake mix.
🧂 Sweet & Salty
Sprinkle chopped pretzels on top before baking.
🌰 Crunchy
Use crunchy peanut butter.
🧁 Cupcake Version
Bake in muffin tin at 350°F for 22–25 minutes.
❄ STORAGE
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Room temp: 1 day (covered)
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Fridge: up to 4 days
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Reheat: microwave 20–30 seconds
🔥 PRO TIPS
✔ Don’t stir layers
✔ Use mini PB cups for even melt
✔ Let rest 10 minutes before serving
✔ Butter coverage = no dry spots