This was one of the most popular desserts at Carroll Cafe last weekend. I love the combination of chocolate and peanut butter, so this was right up my alley. Then add in salty, crunchy pretzels and you’ve got a decadent, perfect dessert. It’s creamy and smooth, sweet and tangy, crunchy and salty.
I made chocolate pudding from scratch (which turned out fantastic! and I’m not a big fan of pudding). But you can definitely take a shortcut and use your favorite pre-made pudding.
Chocolate Peanut Butter Parfaits
Makes 12 parfaits
Adapted from Cooking with Carrie
- 4-5 cups chopped pretzel rods (I used one whole bag)
- 2 cups creamy peanut butter
- 2 (8oz) pkgs cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 1/2 (8oz) tubs whipped topping
- 4 cups chocolate pudding (recipe below)
- 1 cup whipping cream + 1 Tbsp sugar (optional)
In an electric mixer, beat the peanut butter and cream cheese together until smooth. Add in the powdered sugar and mix until light and fluffy. Fold in the whipped topping.
If desired, beat the whipping cream and sugar together until firm peaks form.
To assemble, scoop a layer of chopped pretzels, top with a scoop of pudding, then the peanut butter mixture, then repeat the layers. Top with a dollop of whipped cream.
Chocolate Pudding
Adapted from Annie’s Eats
- 4 cups (1 qt) whole milk (could use low fat too)
- 1 tsp vanilla extract
- 3 oz unsweetened chocolate, chopped
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 tsp espresso powder
- 1/4 tsp salt
In a saucepan, mix milk and vanilla extract together and heat over medium-high heat. When foamy and small bubbles begin to appear around the edges, add in the chopped chocolate and stir well.
In a separate bowl, mix the sugar, cornstarch, espresso powder, and salt together. Once the chocolate is mostly melted into the milk, add half the milk mixture into the sugar mixture and whisk until smooth. Add the remaining milk, mixing well. Return the mixture back to the pot and heat over medium heat stirring constantly until mixture thickens, about 3 minutes. It’s thickened enough when a line maintains its shape on the back of the spoon.
Pour pudding into a bowl or tupperware and cover with plastic wrap directly on the pudding to prevent a skin from forming. Let cool at room temperature for about 1 hour, then cover with a lid and refrigerate for at least 2 hours, up to overnight.
