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If you love peanut butter cups, you’ll love this layered peanut butter cream and chocolate dessert!
The origin of the recipe and the name is unclear. I don’t know what a barge has to do with anything here, but as they say, “What’s in a name?”
The recipe only sounds fussy because of the layers. However, one layer is pure whipped topping, another is instant pudding so really the only one with remotely any work is the cream cheese layer, but all that is is tossing the ingredients in a bowl and beating with an electric mixer, so it’s not back-breaking work in any way!
My friend’s recipe called for creamy peanut butter, but I used a honey roasted chunky variety. What you use is up to you and what you have (or have open).
The original recipe called for graham cracker crumbs. I wanted more peanutty taste so I used peanut butter sandwich cookies. A great choice! Tasted wonderful.
|It only sounds hard–this dessert is easy!|
You don’t have to put anything on top because it’s delicious without it, but I topped mine with some chocolate-covered Heath pieces and chopped Reese’s minis. I also drizzled it with some chocolate ganache. That’s easy too–about 1/4 cup semi-sweet chocolate chips and 2 tbs heavy cream microwaved for about 30 seconds then stirred. Hot fudge ice cream topping or Hershey’s syrup works just as well though.
- 1 1/2 cups peanut butter sandwich cookie crumbs i.e. Nutter Butter
- 4 tbs unsalted butter melted
- 2 tbs sugar
- Layer #1:
- 8 oz cream cheese softened
- 1/2 cup scant confectioners sugar
- 1/2 cup peanut butter
- 1 tsp vanilla
- 2 cups whipped topping
- Layer #2:
- 1 pkg 4-serving size instant chocolate pudding mix
- 1 3/4 cups milk
- Layer #3:
- 1-2 cups whipped topping
- 1/4 cup toffee pieces chopped peanuts or chopped peanut butter cups (optional)
- Spray the bottom of an 8×8-inch square baking pan with non-stick spray.
- Mix all the crust ingredients and pack firmly in the bottom of the prepared pan.
- In a medium bowl, combine all the Layer #1 ingredients, and beat well to incorporate. Spread on top of the crumbs in the pan.
- In a large bowl, beat the milk and pudding mix for 1-2 minutes. Pour on top of the cream cheese layer, spreading it to even it out.
- Chill for about 30 minutes, then top with whipped topping.
- Chill thoroughly–at least 2 hours.
- Sprinkle additional optional toppings on top. May also be served with caramel sauce and/or chocolate syrup.
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