Biscoff Chocolate Peanut Butter Dump Cake
If Biscoff, chocolate, and peanut butter had a love child, this would be it. This rich, gooey, chocolate-peanut-buttery masterpiece is the dessert equivalent of a warm hug—except it also gives you a delightful Biscoff crunch that says, “Oh honey, we’re fancy.”
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 2 cups crushed Biscoff cookies try not to snack on them all before baking… no judgment if you do
- 1 box chocolate cake mix because we’re classy but also efficient
- 1/2 cup peanut butter melted (aka liquid gold)
- 1 cup chocolate chips because there’s no such thing as too much chocolate
- 1/2 cup melted butter butter makes everything better, fight me on this
- 1 cup milk dairy or non-dairy, your cake—your rules
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish, unless you enjoy chiseling cake out of the pan later.
- Spread the crushed Biscoff cookies evenly across the bottom of the dish. It’s their time to shine.
- Drizzle that melted peanut butter like you’re an artist creating a masterpiece.
- Sprinkle chocolate chips on top—because every great dessert needs a little flair.
- Evenly dump the dry chocolate cake mix over everything. Don’t stir! We don’t do extra work around here.
- Pour the milk over the cake mix, followed by that glorious melted butter. Resist the urge to bathe in it.
- Bake for 35-40 minutes until the top is set but still deliciously gooey. Try to let it cool before face-planting into it.
Notes
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Nutrition
Calories: 450kcalCarbohydrates: 58gProtein: 6gFat: 24gFiber: 3g
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