Chocolate and Peanut Butter Pudding Parfaits

A recipe for Chocolate and Peanut Butter Pudding Parfaits! Chocolate pudding and peanut butter pudding are layered and topped with whipped cream for a fun dessert.

Secret Recipe Club

Time for Secret Recipe Club again!

For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I have been a part of this group for over a year now and look forward to the assignment email every month and discovering new blogs.

This month, I was assigned Angel’s Homestead. April is the blogger of Angel’s Homestead and is in the process of transferring her recipes to her new site. Congratulations on the move! April lives on a 3 acre homestead in Southern Indiana, has 5 children, and 2 grandchildren.

Her blog includes cooking, gardening, and housekeeping tips. April was also in charge of the Secret Recipe Club when I joined last year.

Chocolate and Peanut Butter Pudding Parfaits

These Chocolate and Peanut Butter Pudding Parfaits were such a fun treat. The flavors are reminiscent of a peanut butter cup.

After filling the parfait glasses, I had a little peanut butter pudding left over. I set this aside in another ramekin for Chad in case the pudding parfaits were too much chocolate for him.

I personally like the combination of chocolate and peanut butter better. April’s husband suggested adding a layer of crushed graham crackers to help cut the richness. I will definitely need to try this next time.

The original recipe called for chopped milk chocolate. I used a Ghirardelli bittersweet chocolate bar due to personal preference. This is definitely a decadent dessert, but oh so good. A small parfait glass was the perfect serving size.

Looking for more chocolate peanut butter recipes?

Try my:

• Chocolate Peanut Butter Bars
• Peanut Butter Chocolate Eggs
• Brownie Cupcakes with Peanut Butter Frosting

Check out what everyone else made!

• Baked Eggs with Parmesan and Chives from Karen’s Kitchen Stories
• Pecan-Crusted Chicken with Honey-Mustard Dressing from Bewitching Kitchen
• Ghost Sugar Cookies from Sew You Think You Can Cook
• Triple Chocolate Raspberry Brownies from Fantastical Sharing
• Roasted Beet and Sage Crackers from Flying on Jess Fuel
• Sweet Potato Chips with Thyme from The Spiffy Cookie
• Loaded Potato Crustless Quiche from Lavender and Lovage
• Apple Cinnamon Coffee Cake from Oh! You Cook!
• Potato and Corn Chowder from Making Miracles
• Annies Cornish Pasties from Loving Life
• Salmon with Dill Sauce for A Day in the Life on the Farm
• Vegan Pineapple Pancakes from 84th and 3rd
• Avocado Orange Salad from Without Adornment

Chocolate and Peanut Butter Pudding Parfaits Recipe

Adapted from Angel’s Homestead

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Chocolate and Peanut Butter Pudding Parfaits

A recipe for Chocolate and Peanut Butter Pudding Parfaits! Chocolate pudding and peanut butter pudding are layered and topped with whipped cream for a fun dessert.

Course Dessert

Cuisine American

Keyword chocolate, dessert, peanut, peanut butter, pudding

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 6 Servings

Ingredients

Peanut Butter Pudding:

• 1/2 cup granulated sugar
• 5 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 3/4 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract

Chocolate Pudding:

• 6 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon salt
• 1 1/2 cup whole milk
• 1/2 cup heavy cream
• 4 ounces milk or dark chocolate chopped
• 1 teaspoon vanilla extract

Topping:

• 1 cup heavy cream
• 1 tablespoon powdered sugar
• Shaved chocolate for garnish

Instructions

To make the peanut butter pudding:

• In a large saucepan, whisk together sugar, cornstarch, and salt.
• Slowly whisk in milk, then the cream and place over medium heat. Once the mixture comes to a boil, whisk constantly until thickened, about 30 seconds.
• Mix in the creamy peanut butter and bring back to a boil. Constantly whisk until thickened, about 1 minute, then remove from heat. Stir in the vanilla extract.
• Fill the serving glasses halfway with the peanut butter pudding. Place in refrigerator to chill.

To make the chocolate pudding:

• In a large saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
• Slowly whisk in milk, then the cream and place over medium heat. Once boiling, whisk constantly until thick, about 30 seconds.
• Mix in chopped chocolate until melted and smooth. Bring back to a boil and whisk constantly until thickened, about 1 minute. Remove from heat and mix in the vanilla extract.
• Allow to cool for 5 minutes before pouring over the peanut butter pudding. Refrigerate uncovered until chilled, about 2 hours. If making up to a day in advance, refrigerate covered until ready to serve.

To make the whipped cream:

• In a medium bowl, beat together cream and powdered sugar using a hand or stand mixer until soft peaks form.
• Serve immediately over pudding parfaits and garnish with shaved chocolate.