Ingredients
Scale
- 1 (15.25 oz) box chocolate cake mix 🍫
- Eggs, oil and water as directed on box 🥚🛢️💧
- 1/2 cup semi-sweet chocolate chips 🍫
- 1 cup chopped Reese’s Peanut Butter Cups 🥜🍬
- 1/2 cup creamy peanut butter (for drizzling) 🥜
- 8 oz cream cheese, softened 🧀
- 1/2 cup creamy peanut butter (for cream layer) 🥜
- 1/2 cup unsalted butter, melted 🧈
- 2 cups powdered sugar (confectioners’ sugar) 🍚
- 1 teaspoon vanilla extract 🌿
- Optional: 1/4 cup chopped peanuts for crunch 🥜
- Optional: extra chocolate chips for topping 🍫
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish well or line it with parchment paper for easy removal.
- Prepare the chocolate cake batter according to the package directions (add the eggs, oil and water) and mix until smooth.
- Fold 1/2 cup semi-sweet chocolate chips and 1 cup chopped Reese’s into the batter, reserving a few pieces for the top.
- Pour the chocolate batter evenly into the prepared 9×13 baking dish — do not bake yet.
- In a separate bowl, beat the softened cream cheese until smooth and fluffy with an electric mixer.
- Add 1/2 cup creamy peanut butter to the cream cheese and mix until well combined and silky.
- Stir in the melted butter, then gradually add the powdered sugar until the mixture is thick, smooth and scoopable. Mix in the vanilla.
- Drop spoonfuls of the peanut butter cream cheese mixture evenly over the chocolate batter in dollops — don’t spread them flat; you want pockets.
- Drizzle 1/2 cup creamy peanut butter over the top in a thin stream. Use a knife to gently swirl the peanut butter and cream cheese dollops into the batter to create the ‘earthquake’ marbled effect—be careful not to over-swirl.
- Sprinkle the remaining chopped Reese’s and any extra chocolate chips or chopped peanuts over the top for texture and appearance.
- Bake in the preheated oven for 30–40 minutes, or until the edges are set and a toothpick inserted into a chocolate-only area comes out with moist crumbs (the cream cheese pockets will stay soft).
- Allow the cake to cool completely in the pan on a wire rack. Chill for at least 1 hour if you prefer firmer slices (optional).
- Slice into squares and serve. Store leftovers covered in the refrigerator for up to 4–5 days.