Chocolate Peanut Butter Cup Lasagna

This No Bake Reese’s Peanut Butter Cup Lasagna features layers of chocolate graham crackers, creamy peanut butter filling and Reese’s cups topped with chocolate ganache.

Course Dessert

Cuisine American, Southern

Keyword chocolate-peanut-butter-cup-lasagna, peanut butter lasagna

Prep Time 25

Chill Time 4

Total Time 4 25

Servings pieces

Calories 337kcal

Author Melissa Sperka

Ingredients

1 cup milk chocolate chips
1/3 cup heavy cream
2 8 oz softened cream cheese (16 oz total)
1 1/2 cups peanut butter
1 cup powdered sugar
1 cup heavy cream
1 tsp pure vanilla extract
3 8 oz frozen whipped topping thawed and divided
1 14 oz box chocolate graham crackers
1 12 oz bag miniature peanut butter cups unwrapped and roughly chopped
3/4 cup salted peanuts roughly chopped

Instructions

Chocolate: In a small bowl melt the chocolate chips and 1/3 cup heavy cream together in the microwave until smooth. Melt in 30 second increments stopping to stir periodically. Set aside to cool while you make the filling.
Peanut Butter Filling: In a medium-size mixing bowl, use an electric mixer to whip together cream cheese, peanut butter, powdered sugar, 1 cup heavy cream and vanilla for 2-3 minutes or until smooth. Whip in (2) containers of whipped topping ONE at a time.
Assemble: Arrange one single layer of graham crackers in a 13x9 inch deep baking dish. Spread with 1/3 of the peanut butter filling.
Sprinkle filling with 1/3 chopped peanut butter cups and 1/3 chopped peanuts.
Gently press the next layer of graham crackers on top and repeat filling, peanut butter cups, peanuts. Finish with a third layer of graham crackers ending with the final 1/3 of the peanut butter filling.
Frost the top with the remaining 8 oz whipped topping. Garnish the top with final 1/3 of peanut butter cups and peanuts. Drizzle with warm chocolate.
Chill for at least 4-6 hours before cutting. Store chilled.

Notes

Graham Crackers - You can use classic graham crackers, chocolate wafer cookies, Oreos or nutter butters for the noodle layer for peanut butter lasagna.
Chocolate Chips - You could use milk chocolate chips, semisweet chocolate chips or dark chocolate chips for the chocolate ganache.
Peanut Butter - Creamy peanut butter works best for the cream cheese layer. You could use crunchy peanut butter if that's your preference, but it's not necessary. The chopped peanuts will add texture and a slight crunch to the filling ingredients. The best brand of peanut butter to use is one that you already enjoy.
Peanut Butter Chips - You could add melted peanut butter chips to the topping along with the chocolate sauce for the topping.
Adjust Amounts - Would you like to add more chocolate drizzle or more Reese's cups? Go for it!
Whipped Cream - For this dessert, Cool Whip or a similar private label brand of frozen whipped topping will work best for the filling. While I love homemade whipped cream, it's not as stable as whipped topping. It just doesn't work the best in this instance.
Be Patient - When whipping the ingredients for the peanut butter filling, it's important to whip fully until the cream cheese is completely smooth. It can take more than a couple of minutes depending on how soft the cream cheese is.
Reese's Mini Pieces - You could garnish the top for fall using reese's mini pieces.
Special Note - The chocolate graham crackers will naturally soften as the ingredients chill. This is a normal occurrence, much like when making an eclair cake and not an indication that anything went wrong.

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