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Peanut Butter Cup Dump Cake

Irresistible Peanut Butter Cup Dump Cake for Sweet Tooth Fans

This Peanut Butter Cup Dump Cake is an easy dessert that combines rich brownie goodness with fluffy marshmallows and delightful mini peanut butter cups.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Brownie Mix You can use a homemade recipe for a heartier touch.
  • 1 can Sweetened Condensed Milk Essential for binding layers.
For the Toppings
  • 1 cup Mini Peanut Butter Cups Can swap with chopped Snickers.
  • 2 cups Mini Marshmallows Add more for extra gooey delight.
  • 1/2 cup Chocolate Chips (Melted) Use semi-sweet or dark chocolate.
  • 1/4 cup Creamy Peanut Butter (Warmed) Enhances peanut butter flavor.
For the Crunchy Layer
  • 1 cup Crushed Graham Crackers Substitute with digestive biscuits if needed.

Equipment

  • 9x9-inch baking dish
  • Mixing bowl
  • spoon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
  2. Prepare the brownie mix according to package instructions and pour into the baking dish.
  3. Sprinkle crushed graham crackers over the brownie batter.
  4. Pour sweetened condensed milk over the graham cracker layer.
  5. Spread mini marshmallows evenly over the condensed milk.
  6. Bake for 35-40 minutes until the brownie sets and marshmallows are golden.
  7. Sprinkle mini peanut butter cups on top, drizzle with melted chocolate and warmed peanut butter.
  8. Cool for about 30 minutes before slicing.
  9. Serve warm, optionally with a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 2IUCalcium: 4mgIron: 6mg

Notes

For cleaner cuts, allow the cake to cool for 30 minutes before slicing. Store in an airtight container at room temperature for up to 3 days.

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