1 1/3 C graham cracker crumbs
5 Tbsp unsalted butter, melted
1 egg, beaten
1 C creamy peanut butter
1 C sugar
1 tsp vanilla extract
1 pkg chocolate fudge pudding mix
1 1/2 C milk
2 C stabilized whipped cream (see my stabilized whipped cream recipe in Misc)
1/3 C mini chocolate chips
1/3 C peanut butter chips
chocolate syrup, optional
Spray an 8X8 baking dish with non-stick cooking spray.
In a medium bowl, mix graham cracker crumbs, unsalted butter, and egg, until moist and sticky.
Press into bottom of prepared baking dish. Place in freezer for at 30 minutes.
In a medium bowl, combine peanut butter, egg, sugar, and vanilla. Turn out onto a piece of parchment paper.
Shape dough into a 7X7 inch square.
In a medium bowl, mix pudding and milk. Refrigerate for 5 minutes.
Place cookie dough into baking dish.
Spread pudding on top of cookie dough.
Spread stabilized whipped cream on top of pudding.
Sprinkle mini chocolate chips and peanut butter chips on top.
Drizzle with chocolate syrup, if desired.