Chocolate Peanut Butter Sheet Cake

Preparation:

Preheat the oven to 350℉. Line a sheet pan with parchment paper. Spray the parchment and sides of the pan with nonstick cooking spray and set aside.

In the bowl of a stand mixer, add the cake mix, pudding mix, sour cream, eggs, and milk. Beat with a paddle on medium speed until just combined, scraping down the sides if necessary. Pour the batter into the prepared pan. Use a rubber or offset spatula to make sure the batter is spread evenly across the whole pan, especially into the corners. Bake for 16–20 minutes until golden brown or when a toothpick is inserted into the center and it comes out clean. Set aside to slightly cool.

Meanwhile, add the chocolate chips, heavy cream, and coconut oil to a microwave-safe bowl. Heat in the microwave in 15-second increments until the chocolate is melted and everything is combined. Gently stir and set aside.

Place the peanut butter in a small microwave-safe bowl. Heat for 10–15 seconds on high until slightly warmed. Evenly spread the peanut butter over the cake. Then, spread the chocolate mixture over the peanut butter and sprinkle the chopped peanut butter cups on top. Refrigerate until slightly set, about 20 minutes. Cut into squares and serve.