1 box chocolate cake mix (Devil’s food recommended)

1 cup creamy peanut butter (or crunchy, if preferred)

1/2 cup melted butter

1 1/2 cups milk (whole milk preferred)

1 cup mini peanut butter cups

1/2 cup chocolate chips (semi-sweet recommended)

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Spread peanut butter evenly across the bottom of the prepared dish.
In a large bowl, whisk together cake mix, melted butter, and milk until smooth but not overmixed.
Pour batter over the peanut butter layer and spread evenly.
Sprinkle mini peanut butter cups and chocolate chips on top of the batter.
Bake for 35–40 minutes, until edges pull away from the pan and a toothpick inserted in the center comes out with moist crumbs.
Allow cake to cool at least 15 minutes before slicing and serving.

For variety, substitute almond butter or use different cake mixes like vanilla or funfetti.

Dark, milk, or white chocolate chips can be swapped in for different flavor profiles.

Store leftovers in an airtight container at room temperature for up to 3 days.

Reheat slices in the microwave for 15 seconds to enjoy gooey chocolate again.

Can be made ahead; flavors improve the next day.

Freeze up to 1 month, wrapped tightly.