Chocolate Peanut Butter Pudding

2/3 c. granulated sugar

4 Tbsp. cornstarch

4 Tbsp. powdered cocoa

3 c. 2 % milk

1 c. heavy whipping cream

4.5 oz. milk chocolate, finely chopped (I used Hershey bars)

1 c. creamy peanut butter

1 tsp. vanilla extract

1 6 oz pkg chocolate covered peanuts, chopped (or dry roasted peanuts or chopped Reese’s Pieces or chopped Reese’s Peanut Butter Cup candy)

8 or 9 inch Graham cracker pie crust or Mini Graham cracker pie crusts (optional)

Cool Whip

Combine sugar, cornstarch, and cocoa in a large saucepan; stir with a whisk. Whisk in milk and cream. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly, stirring constantly while mixture boils. Remove from heat. Add chopped chocolate, peanut butter, and vanilla, stirring until smooth.

Allow mixture to cool. I cool any type of pudding or custard mixture by pouring it into a glass bowl and covering the mixture with plastic wrap. Lay the plastic wrap directly on top of the surface of the pudding and lightly press with your fingers to get a good seal. This prevents the pudding from developing a skin on top as it cools.

Serve in bowls or mini graham cracker crusts topped with Cool Whip and sprinkled with chopped chocolate covered peanuts or topping of your choice. Can use as a pie filling in an 8 or 9 inch graham cracker crust (you will have enough filling for 2 pies) or any type of prebaked pie shell. Also good as the pudding layer in trifles or parfaits with any combination of ingredients you like. Recipe can be halved to make a smaller amount.