Chocolate peanut delight is packed with nuts, topped with a fluffy peanut butter layer and covered with whipped topping and more nuts. It was so well received that I made it for a local restaurant where I used to work. From Karen Kutruff of New Berlin Pennsylvania.

Ingredients 

1 package (18-1/4 ounces) chocolate cake mix

1/2 cup butter, melted

1/4 cup milk

1 egg

1 cup chopped peanuts, divided

1 package (8 ounces) cream cheese, softened

1 cup peanut butter

1 cup confectioners’ sugar

1 can (14 ounces) sweetened condensed milk

1-1/2 teaspoons vanilla extract

1 carton (16 ounces) frozen whipped topping,

thawed, divided

1/2 cup semisweet chocolate chips

4-1/2 teaspoons butter

1/2 teaspoon vanilla extract

Method 

In a large mixing bowl, combine cake mix, butter, milk and egg. Add 3/4 cup of peanuts.

Spread into a greased 13-in. x 9-in. x 2-in. baking pan. 

Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a large mixing bowl, beat the cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth.

Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts.

In a microwave-safe bowl, heat chocolate chips and butter on high for 1 minute or until melted.

Stir in vanilla until smooth; drizzle over the dessert. 

Refrigerate for 2-3 hours before cutting. Yield: 12-15 servings.