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Breakfast recipe · from the recipe book

Peanut Butter Chocolate Pudding with Toasted Peanuts

Silky, deep chocolate pudding swirled with nutty peanut butter and finished with crunchy toasted peanuts.

Peanut Butter Chocolate Pudding with Toasted Peanuts

Ingredients

  • 2¾ cups (650 ml)680 gMilk, 2%
  • ¼ cup packed60 gBrown sugar
  • ¼ cup32 gCornstarch
  • ⅓ cup28 gUnsweetened cocoa powder
  • ⅛ tsp1 gSalt
  • 3 tbsp48 gPeanut butter, no salt added
  • 1¼ tsp5 gVanilla extract
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped

Steps

  1. Toast the chopped dry-roasted peanuts in a dry medium saucepan over medium heat, stirring, for 3 to 4 minutes until fragrant and lightly browned. Tip the toasted dry-roasted peanuts onto a plate to cool and set aside for the topping.
  2. In the same saucepan, off the heat, whisk the brown sugar, cornstarch, unsweetened cocoa powder and salt until no lumps remain.
  3. Whisk in about a quarter of the milk to make a smooth paste, then whisk in the remaining three quarters of the milk.
  4. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens, about 8 to 10 minutes; let it bubble gently for 1 more minute while whisking.
  5. Remove from the heat and whisk in the peanut butter and vanilla until smooth and glossy.
  6. Divide the pudding among 4 cups, press plastic wrap onto the surface of each, and chill in the fridge until set and cold, at least 3 hours.
  7. Just before serving, sprinkle the toasted dry-roasted peanuts over the puddings.

Contains: Milk, Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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