A creamy and decadent dessert, this Chocolate Peanut Butter Pudding is made with cream, chocolate chips, and creamy peanut butter.
I’m posting this recipe for our neighbor friend. He loved it so much, he wanted me to blog about it so his mom could get the recipe and make it for him! So here it is. I adapted it from Cooking Light Magazine. I loved the idea of it, but I did substitute some of the ingredients for what I had in my pantry and fridge. Dutch processed cocoa was replaced with good ol’ Hershey’s unsweetened cocoa powder The light cream was replaced with heavy cream (which I had for the Creamy Chicken and Biscuits). And chocolate chips replaced the chopped milk chocolate. I can’t take credit for the recipe, but the photos are all mine. I just love taking photos of chocolate.
Wow! This Chocolate Peanut Butter Pudding is a dream.
You may enjoy these other peanut butter recipes from my collection:
Chocolate Peanut Butter Pudding
Ingredients
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups 1% milk
- 1/2 cup heavy cream
- 1/3 cup semisweet chocolate chips
- 1/4 cup creamy peanut butter
- whipped cream & roasted peanuts for garnish if desired
Instructions
- Combine sugar, cornstarch, and cocoa in a medium saucepan; stir with a whisk. Whisk in milk and cream. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly. Remove from heat. Add chocolate chips and peanut butter, stirring until smooth. Spoon pudding into bowls. Serve warm topped with whipped cream and peanuts.
Notes
Adapted from Cooking Light
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