· Modified: by Rose Atwater · This post may contain affiliate links · 12 Comments
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Homemade Peanut Butter Pudding. That's something I never dreamed I'd be posting on my blog! Some of you might know that peanut butter is not my favorite thing (unless it's in the form of Reese's Pieces, of course), but I may have to make an exception for this recipe. Honestly, I don't hate peanut butter, but a recipe has to be pretty fantastic for me to be interested.
However, my kids and husband are absolutely fanatical about peanut butter! They eat peanut butter sandwiches, peanut butter on toast, peanut butter on fruit... in candy and cookies and well, pretty much any way you offer it to them. That includes having pudding at snack-time, so this recipe is right up their alley!
Another bonus... I can make this up whenever I have a few extra minutes and then it just needs to chill in the frig for at least 3 hours. So I can make it in the morning for afternoon snacks - or if we're having company, I can double or triple it and have dessert ready hours ahead of time.
If you really want to make this special, you can stir in some hazelnut spread to make it extra rich!
Here's the printable recipe for you:
Homemade Peanut Butter Pudding
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- Author: Rose
- Total Time: 3 hours 5 minutes
Description
This simple dessert is delicious and so easy to pull together. Make it ahead and it can chill until time for dessert!
Ingredients
Scale
- 1 Cup chocolate milk
- 4 Tbsps cornstarch
- ¼ Cup peanut butter (plus extra for garnish)
- 3 Tbsps sugar
- 2 Eggs
- 1 Tsp vanilla extract
- 3 Tbsps cocoa powder
- ¼ Cup chopped peanuts
Instructions
- IIn a bowl, whisk the chocolate milk, peanut butter, cornstarch, sugar, eggs, cocoa, and vanilla.
- Transfer to a pot over medium heat, and cook and stir until it boils.
- Remove from the heat and keep stirring for 1 more minute.
- Transfer to a bowl, cover it, and take it to the fridge for 3 hours.
- Serve into glasses.
- Top with peanut butter and chopped peanuts.
- Enjoy.
- Tips
- If you are feeling extra indulgent, add some hazelnut spread
- Prep Time: 3 hours
- Cook Time: 5 mins
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Here are some other peanut butter recipes for ya:
Peanut Butter Snowballs
Easy Chocolate Peanut Butter Clusters
Peanut Butter Oreo Cake Pops
White Chocolate Candy Corn Peanut Butter Blondies
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About Rose Atwater
Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...
Reader Interactions
Comments
Zoe
Hi Rose - is this thick/stable enough for a cake filling? Thx! Love your recipes!
Reply
Rose
It's not thick enough in my opinion.
Reply
deb
where is the peanut butter in the recipe?
Reply
Rose
I'm so sorry - I completely messed that up! It's been corrected 🙂
Reply
Lynn
Did I miss something or is there no peanut butter in the peanut butter pudding? Just added on top?
Reply
Rose
Ohmygosh - SO sorry!! It's been updated!
Reply
Nicole
What a cool recipe. I bet my kids would love peanut butter pudding. Thank you for linking up at the #HomeMattersParty this week!
Reply
Dee
My kids would love this for dessert! Thanks for sharing on Merry Monday. 🙂
Reply
Amber
My husband would like a peanut butter pie for Thanksgiving, but we’re dairy free (so no cream cheese, cream, or Cool Whip). Do you think this recipe would hold up to use in a pie? I realize it wouldn’t be the same, but might satisfy his request.
Reply
Rose
I think it would probably work okay! Let me know how it turns out 🙂 Happy Thanksgiving!
Reply
Dmdykeman
Not sure what I did wrong. I tripled the recipe. Whisked without heat. Stirred for 20 minutes on med heat and it didnt boil. Took it off heat when clumps started to form. Kept stirring and now I've got a lumpy bowl of not very appetizing goup and a whole lot of dirty dishes. I'm a peanut butter pudding failure.
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