Chocolate Peanut Butter Cup Lasagna

Get your stretchy-fat pants on because just looking at this dessert may cause weight gain. It’s a dessert lasagna using chocolate graham crackers for the “noodles”, cream cheese-peanut butter-whipped cream filling, and chocolate as the sauce. Between the layers and on top there are also chopped Reese’s cups and peanuts. I did use reduced fat cream cheese and light cool whip to make myself feel slightly better when the inevitable face plant into a second serving occurred.

Chocolate Peanut Butter Cup Lasagna 1

This incredible, decadent dessert is worthy of today’s event – Ohio State playing Clemson in the Orange bowl! Admittedly I am still a bit bitter about losing to Michigan State and therefore losing the shot at the National Championship Game. But that will never stop me from getting excited to watch some college football and indulging in the gloriousness that is this dessert.

Chocolate Peanut Butter Cup Lasagna 2

One year ago: Skinny Creamy Italian Chicken Skillet

Two years ago: Sweet ‘n’ Spicy Hawaiian Pizza

Three years ago: Spinach Tomato Tortellini

CHOCOLATE PEANUT BUTTER CUP LASAGNA

Serves 24

Ingredients:

CHOCOLATE DRIZZLE

1 cup milk chocolate chips

1/3 cup heavy cream

FILLING

2 (8 oz.) packages cream cheese, room temperature (I used reduced fat)

1-1/2 cups peanut butter

1 cup powdered sugar

1 cup heavy cream

1 tsp vanilla extract

16 oz. frozen whipped topping, thawed (I used lite)

1 (14 oz.) box chocolate graham crackers

1 (11 oz.) bag miniature peanut butter cups, chopped

3/4 cup peanuts, chopped

TOPPING

8 oz. frozen whipped topping, thawed (I used lite)

Directions:

  1. For the chocolate drizzle: Melt the chocolate chips and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.
  2. Prepare the filling: In a medium mixing bowl, whip together cream cheese, peanut butter, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
  3. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/3 of the filling mixture over the graham crackers, sprinkle with 1/3 of the chopped peanut butter cups and 1/3 of the chopped peanuts. Gently press the next layer of graham crackers into the filling and repeat, ending with the final third of the peanut butter filling.
  4. Frost with whipped topping, and sprinkle the top with the remaining chopped peanut butter cups and peanuts. Drizzle with chocolate. Chill for at least 4-6 hours before cutting into 24 squares.

Source: Melissa’s Southern Style Kitchen.

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