Peanut Butter Crunch Cake
Peanut Butter Crunch Cake is a delicious, layered dessert that combines the rich, creamy flavor of peanut butter with a crispy, crunchy texture. Featuring a moist cake base, peanut butter filling, and a crunchy topping, this treat offers a perfect balance of sweet and savory for peanut butter enthusiasts.
Equipment
- Mixing bowls
- Hand mixer or whisk
- 9×13 inch baking pan
- Measuring cups and spoons
- Spatula
Ingredients
- 1 18.25 ounce package yellow cake mix
- 1 cup packed brown sugar
- ½ cup peanut butter
- 2 large eggs
- 1 cup water
- ¼ cup vegetable oil
- ¾ cup semi-sweet chocolate chips divided
- ½ teaspoon salt
- ¾ cup peanut butter chips divided
- 1 cup milk
- ¼ cup crushed peanuts
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, brown sugar, peanut butter, eggs, water, and vegetable oil. Mix until smooth.
- Fold in ½ cup of chocolate chips, ½ cup of peanut butter chips, and salt.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake is baking, heat the milk in a saucepan over low heat. Once warm, stir in the remaining chocolate and peanut butter chips. Let it melt completely, creating a smooth, creamy sauce.
- After the cake is done, allow it to cool slightly. Pour the chocolate peanut butter sauce over the cake and top with crushed peanuts for a crunchy texture.
- Let the cake cool before cutting into squares and serving.