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Peanut Butter Chocolate Delight

overhead view of Peanut Butter Chocolate Delight in a blue dish

My Favorite Chocolate Delight Recipe

Just about every church potluck I enjoyed in the South featured a dessert called Chocolate Delight. It was this magical dessert made up of layers of shortbread crust, chocolate pudding, and whipped cream. I always felt it was aptly named, as it was always a true delight to eat.

I’ve only made that dessert a few times, and none of those recently. But I was recently inspired to give it a go when I saw a version that featured an extra layer made of peanut butter. Because what’s better than chocolate? Chocolate and peanut butter, of course!

What You’ll Need

Here’s a quick overview of what you’ll need to make this chocolate delight recipe with a peanut butter layer. Be sure to scroll down to the recipe card for specific amounts.

For the Crust

  • All-purpose flour
  • Chopped peanuts – I recommend either roasted or honey roasted peanuts for maximum flavor.
  • Granulated sugar
  • Salt
  • Unsalted butter – Cold and cut into cubes. Check out my post about why I use unsalted butter.

For the Filling

  • Heavy cream
  • Granulated sugar
  • Cream cheese – Use cream cheese in a block, not whipped cream cheese.
  • Light brown sugar – You can also use dark brown sugar.
  • Smooth peanut butter – I don’t recommend chunky or natural peanut butter for this recipe.
  • Double Chocolate Pudding – You’re going to use my chocolate pudding recipe, then let it cool.
  • Chocolate – Chopped up and sprinkled on top. Use good quality milk or semisweet chocolate. You can also use chocolate chips if you want to skip the chopping part!
  • Peanuts – More of the roasted or honey roasted peanuts, chopped up and sprinkled on top.
Layers of shortbread, peanut butter, chocolate pudding, and whipped cream make this Peanut Butter Chocolate Delight irresistible! - Bake or Break

How to Make Peanut Butter Chocolate Delight

Here is a brief overview of the main steps in this recipe. 

  1. First, make a nutty shortbread crust. Mixing some chopped roasted peanuts into the crust adds a nice crunch to an otherwise smooth, creamy dessert. Bake the crust and then set it aside to cool.
  2. Whip the cream. You are basically going to make whipped cream with a soft peak.
  3. Make the peanut butter layer. Combine the peanut butter with the cream cheese and brown sugar, then beat it until smooth. Mix in some of the whipped cream, then spread the peanut butter mixture over the cooled crust.
  4. Next up is chocolate pudding. We are going to use my super easy pudding recipe that makes this chocolate delight really stand out! Let it cool for a bit, then spread it on top of the peanut butter layer.
  5. Chill in the refrigerator. Let it chill for at least 2 hours.  
  6. Top with the rest of the sweetened whipped cream. That all certainly qualifies as delightful!

Do I have to make the pudding and whipped cream from scratch?

All of those Chocolate Delights I sampled over the years were made with pudding mix and frozen whipped topping. Now, of course, I can’t help but take the from-scratch approach with my favorite chocolate pudding and some simple sweetened whipped cream. They’re both so simple to make (and so very good!) that it’s worth the 15 or 20 extra minutes it will take you to make the homemade versions.

How to Store

You can store your peanut butter chocolate delight in the refrigerator for up to 5 days. This recipe can also be made in advance, which makes it perfect for parties or get-togethers.  

Find more chilled desserts in the Recipe Index.

Peanut Butter Chocolate Delight

Yield 9 to 12 servings
Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes

Layers of shortbread, peanut butter, chocolate pudding, and whipped cream make this Peanut Butter Chocolate Delight irresistible!

overhead view of Peanut Butter Chocolate Delight in a blue dish


For the crust:

  • 1 & 1/4 cups all-purpose flour
  • 1/2 cup chopped peanuts*
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

For the filling:

  • 3/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 4 ounces cream cheese, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup smooth peanut butter
  • 1 recipe Double Chocolate Pudding
  • chopped chocolate, for garnish
  • chopped peanuts, for garnish


To make the crust:

  1. Preheat oven to 350°F.
  2. Stir together the flour, peanuts, sugar, and salt. Add the butter and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
  3. Transfer the mixture to an 8- or 9-inch square pan. Press firmly and evenly into the bottom of the pan. Bake 15 to 18 minutes, or until golden brown. Set aside to cool completely.

To make the filling:

  1. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
  2. Sprinkle the granulated sugar over the cream. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes. Set aside.
  3. Using an electric mixer on medium speed, beat the cream cheese, brown sugar, and peanut butter until thoroughly combined and smooth. Add 1/4 cup of the whipped cream, and fold gently to combine.
  4. Spread the peanut butter mixture evenly over the cooled crust. Set the pan in the refrigerator while you prepare the pudding.
  5. Loosely cover and refrigerate the remaining whipped cream.
  6. Make Double Chocolate Pudding as directed through the addition of the chocolate, butter, and vanilla. Allow the pudding to cool for about 15 minutes. Then stir again thoroughly and spread evenly on top of the chilled peanut butter layer.
  7. Cover the pudding with plastic wrap, pressing the wrap directly onto the top surface of the pudding. Refrigerate for at least 2 hours.
  8. Before serving, remove the plastic wrap and spread the reserved whipped cream over the top of the chilled pudding. Sprinkle with chopped chocolate and peanuts for garnish.


*I recommend either roasted or honey roasted peanuts.

Recipe inspired by Taste of Home.

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    4 Comments on “Peanut Butter Chocolate Delight”

  1. I’m pretty sure this might be my dream dessert. So simple but so good!

  2. You know I love every single pb+choc this you post. Despite my pants being tight these days, I still need this…

  3. I made this for Canadian Thanksgiving for those who dislike pumpkin pie and it was a huge hit! Thank you!

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