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Reeses Chocolate Peanut Butter Cup Lasagna

Okay, I have to admit something right off the bat: this isn’t your traditional lasagna. Nope, this is dessert-level, peanut buttery, chocolatey layers of pure joy — kind of like if Reese’s peanut butter cups decided to throw a party in a pan. The moment I pulled this together, I felt like a kid again, sneaking a candy bar off the counter and thinking, “What if I made that giant, rich, and layered?” The creamy peanut butter meets fudgey chocolate layers, and the crushed Reese’s cups give it a crunch that’s just *chef’s kiss*. Trust me, if you love Reese’s, this dessert is going to become your new obsession.

Quick Facts

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes (plus chilling time)

Ingredients

For the Main Dish:

2 cups heavy cream
8 oz cream cheese, softened
1 cup powdered sugar, sifted
1 cup creamy peanut butter
1 ½ cups semi-sweet chocolate chips
1 cup crushed Reese’s Peanut Butter Cups (about 8 cups)
1 tsp vanilla extract
1 package chocolate wafer cookies (about 36 cookies)

For the Sauce / Garnish (optional):

¼ cup chocolate syrup
Extra crushed Reese’s cups for topping

How I Make It

Step 1:

Start by whipping the heavy cream until stiff peaks form — this is your light and fluffy base that keeps the layers dreamy. Set it aside in the fridge while you prepare the peanut butter cream.

Step 2:

In a separate bowl, beat together the cream cheese, powdered sugar, peanut butter, and vanilla extract until smooth and creamy. Then, gently fold in half of the whipped cream — keeping things airy is key here!

Step 3:

Melt the chocolate chips over a double boiler or in short bursts in the microwave, stirring often until silky smooth. Let this cool slightly while you get your assembly area ready.

Step 4:

Grab your favorite 9×9 pan (glass or ceramic works great). Start by spreading a thin layer of the melted chocolate on the bottom to keep the wafers from sliding around.

Step 5:

Now, layer your chocolate wafer cookies over the chocolate base. These act like the “noodles” of your dessert lasagna. Then put down a thick layer of peanut butter cream, a sprinkle of crushed Reese’s cups, followed by a drizzle of melted chocolate. Repeat to build at least 3 layers ending with peanut butter cream on top.

Step 6:

Finish with the remaining whipped cream, a drizzle of chocolate syrup, and a generous sprinkle of crushed Reese’s cups. Cover and refrigerate for at least 3 hours — overnight is even better. This chilling step lets the wafers soften into the creamy layers, making every bite heavenly.

Variations & Tips

For a crunchier texture, toast the crushed Reese’s cups lightly in a dry pan before layering.
Swap chocolate wafer cookies for graham crackers for a slightly different flavor profile.
Add a splash of espresso or coffee extract to the melted chocolate for a mocha twist.
Use crunchy peanut butter if you like extra texture.
If you’re short on time, layer in a loaf pan and chill, but thickness and layering will be less dramatic.
Try swapping the whipped cream for whipped coconut cream for a dairy-free version.

How I Like to Serve It

This dessert is perfect after a friendly get-together or family movie night—its rich peanut butter and chocolate layers feel like a hug on a plate. I love serving it chilled with a scoop of vanilla ice cream or even a dollop of lightly sweetened whipped cream to balance the richness. It also shines on birthdays or any celebration where everyone craves that peanut-butter-cup magic.

Notes

Store leftovers covered in the refrigerator for up to 4 days; the flavors deepen as it rests!
You can freeze slices individually wrapped for up to 1 month; thaw overnight in the fridge before serving.

Closing: This recipe always works because it combines the best of creamy, crunchy, and chocolatey into one unforgettable treat—your new favorite no-bake indulgence.

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