Chocolate and Peanut Butter Pudding

A recipe for Chocolate and Peanut Butter Pudding! This fun treat layers peanut butter pudding and chocolate pudding to create a dessert reminiscent of a peanut butter cup.

Secret Recipe Club

Secret Recipe Club time 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. They secretly make a recipe to post on Monday reveal day.

I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from yours.

Chocolate and Peanut Butter Pudding

For today’s event, I made Chocolate and Peanut Butter Pudding from April of Angel’s Homestead (no longer active).

This is such a fun and decadent treat with layers of homemade chocolate pudding and peanut butter pudding. The puddings are separated for a bit of contrast and more notable presentation, but together create a flavor reminiscent of a peanut butter cup.

Start by making the peanut butter pudding in a medium saucepan. Once the mixture is thickened, arrange among heat-safe glasses or ramekins (leaving room for the chocolate) and refrigerate for about 2 hours to cool.

Clean out the saucepan, make the chocolate pudding, and layer it over the chilled peanut butter pudding. Cover again and refrigerate until chilled, at least 2 hours and up to 2 days.

Serve the Chocolate and Peanut Butter Pudding cold with dollops of whipped cream, grated chocolate, and optionally mint sprigs.

Looking for more chocolate peanut butter recipes?

Try my:

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

A Few Chocolate and Peanut Butter Pudding Tips

For the peanut butter, I used a no-stir creamy peanut butter with only peanuts and salt. If your peanut butter has added sugar, you may want to drop the granulated sugar down a bit to maybe 1/3 cup (67 grams).

For the chocolate, go with a favorite. My kids personally prefer milk chocolate, while I like bittersweet or dark.

Slowly pour in the milk and the cream as you whisk to prevent lumps from forming.

While heating, whisk the mixture often- especially along the bottom and sides of the pot.

Layer the puddings in heat-safe glasses or ramekins.

When storing in the refrigerator, make sure the plastic touches the top to prevent a skin from forming.

April’s husband suggested adding a layer of crushed graham crackers to help cut the richness. I will definitely need to try this sometime!

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
• 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

This recipe was originally posted in October 2014 and updated in June 2026.

Chocolate and Peanut Butter Pudding Recipe

Adapted from Angel’s Homestead

Print Pin

Chocolate and Peanut Butter Pudding

A recipe for Chocolate and Peanut Butter Pudding! This fun treat layers peanut butter pudding and chocolate pudding to create a dessert reminiscent of a peanut butter cup.

Course Dessert

Cuisine American

Keyword chocolate, dessert, peanut, peanut butter, pudding

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 6 Servings

Ingredients

Peanut Butter Pudding:

• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons (16 grams) cornstarch
• pinch fine salt
• 2 cups (470 milliliters) whole milk
• 1/2 cup (120 milliliters) heavy cream
• 2/3 cup (170 grams) creamy, no-stir peanut butter
• 1 teaspoon vanilla extract

Chocolate Pudding:

• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons (16 grams) cornstarch
• 3 tablespoons (15 grams) unsweetened cocoa powder
• pinch fine salt
• 2 cups (470 milliliters) whole milk
• 1/2 cup (120 milliliters) heavy cream
• 6 ounces (170 grams) milk or dark chocolate chopped
• 1 teaspoon vanilla extract

For Serving:

• whipped cream
• grated chocolate
• fresh mint sprigs

Instructions

To make the peanut butter pudding:

• In a medium saucepan, whisk together sugar, cornstarch, and salt.
• Slowly whisk in milk, then the cream and place over medium low heat.
• Heat, whisking constantly, until the mixture is thickened, about 5 minutes.
• Whisk in the peanut butter until evenly blended.
• Remove from heat, then stir in the vanilla extract.
• Allow to cool slightly, whisking occasionally to prevent a skin from forming, then transfer evenly to individual heat safe glasses or ramekins, about half full to leave room for the chocolate.
• Cover with plastic wrap, making sure it is touching the top of the pudding to prevent a skin from forming, then chill in the refrigerator for 2 hours.

To make the chocolate pudding:

• In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
• Slowly whisk in milk, then the cream and place over medium low heat.
• Heat, whisking constantly, until the mixture is thickened, about 5 minutes.
• Remove from heat and add the chopped chocolate. Set aside for a minute, then whisk to combine until melted and smooth. Whisk in the vanilla extract.
• Allow to cool briefly, then gently pour the mixture evenly over the chilled peanut butter pudding.
• Cover with plastic wrap, making sure it is touching the top of the pudding to prevent a skin from forming, then chill in the refrigerator for 2 hours.
• Serve the pudding straight from the refrigerator within 2 days with a dollop of whipped cream, a sprinkling of grated chocolate, and optionally mint sprigs for garnish.