Ingredients
Scale
- 1 box (15.25 oz) chocolate fudge cake mix
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups whole milk
- ½ cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1 cup mini peanut butter cups, halved or quartered
- 1 cup caramel sauce (plus extra for drizzle)
- ½ cup crushed graham crackers or Biscoff cookies
- ½ cup sweetened condensed milk (optional)
- Nonstick spray or parchment paper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch dish.
- Sprinkle dry cake mix evenly; do not stir.
- Whisk pudding mix with milk; pour over cake mix.
- Drizzle melted butter over pudding layer.
- Scatter chocolate chips and peanut butter cups evenly.
- Drizzle caramel sauce and add sweetened condensed milk if using.
- Sprinkle crushed cookies on top.
- Bake 35–40 minutes until center is set and edges bubbly; tent with foil if needed.
- Cool 10–15 minutes; drizzle extra caramel and serve warm.
Notes
- Let cake sit 10–15 minutes after baking to thicken for perfect scoops.
- Add sea salt or roasted peanuts for flavor contrast.
- Use dark chocolate cake mix or bittersweet chips for richer taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian