Peanut Butter Rocky Road Dessert

Yield: 12 servings

Ingredients

• 5 (0.6 ounce) peanut butter cups, cut into eighths
• 1 1/4 cups chocolate Graham crackers crumbs (about eight 5 x 2 1/4 inch crackers)
• 4 tablespoons butter or margarine, melted
• 2 1/2 cups cold milk
• 1 (3.4 ounce) box butterscotch instant pudding
• 1 (3.4 ounce) box vanilla pudding
• 1/4 cup peanut butter
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 cup miniature marshmallows
• 1/4 cup peanuts
• 2 tablespoons chocolate flavored syrup

Instructions

1. Heat oven to 350 degrees F. Refrigerate peanut butter cups for easier cutting.
2. Finely chop Graham crackers using Food Chopper; place in Small Batter Bowl. Add butter; mix well. Press crumb mixture onto bottom of Square Baker using Bakers Roller. Bake 8 minutes. Cool completely.
3. Pour milk into Classic Batter Bowl. Add pudding mixes and peanut butter; whisk 2 minute or until pudding begins to thicken using Stainless Steel Whisk. Fold in whipped topping. Spread evenly over crust.
4. Cut peanut butter cups candies into eighths using Utility Knife. Sprinkle candies, marshmallows and peanuts evenly over pudding mixture. Drizzle with chocolate syrup. Cover with aluminum foil; freeze 6 hours or overnight.
5. When ready to serve, let stand at room temperature 20 minutes.
6. Cut dessert into squares using Utility Knife dipped in warm water.

Attribution

Recipe credit: Pampered Chef