Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Scatter the chopped peanut butter cups evenly across the bottom of the dish.
- Drizzle the sweetened condensed milk over the candy layer.
- Warm the peanut butter slightly and drizzle it evenly over the previous layers.
- Sprinkle the dry chocolate cake mix evenly on top. Do not stir or mix.
- Pour the melted butter across the surface, covering as much of the cake mix as possible.
- Bake for 35–40 minutes, or until the top is golden and set, and the edges are bubbling.
- Allow the cake to cool for about 10–15 minutes before serving. This gives it time to firm up slightly while staying deliciously gooey.
Variations :
- Nutty Crunch: Add a handful of chopped roasted peanuts on top for added texture and a savory balance.
- Brownie Mix Swap: Use brownie mix instead of cake mix for an even fudgier version.
- Caramel Touch: Drizzle caramel sauce over the top before baking for extra decadence.
- Spicy Kick: Stir a pinch of cayenne or chili powder into the peanut butter for a subtle heat.
Tips :
- For even coverage, use a spoon to spread the melted butter over the cake mix instead of pouring it all in one spot.
- Use mini peanut butter cups if you want more evenly distributed bites of candy.
- Make ahead and store in an airtight container for up to 3 days — just reheat individual portions for that fresh-from-the-oven taste.
- If the top isn’t fully set after 40 minutes, tent the dish with foil and bake for an additional 5–10 minutes.
This cake is meant to be messy, rich, and over-the-top—just like all the best desserts.
