Ingredients:

• 2/3 cups creamy peanut butter
• 2 cups sugar
• 2 2/3 cups flour
• 1 cup coffee creamer
• 1 1/2 tbsp baking powder
• 1/3 cup water
• 1 1/2 tsp vanilla sugar
• 4 eggs
• 1 1/3 (3.5oz) package instant vanilla pudding
• 12 oz mini chocolate chips

Glaze:

• 1/4 cup creamy peanut butter
• 1 cup semisweet chocolate
• 1/2 cup peanut brittle crunch

Directions:

• Preheat oven to 350
• Grease and lightly flour a bundt pan
• Beat peanut butter and sugar until creamy
• Add the rest of ingredients, nesides chocolate chips, mixing between each addition
• Mix well and stir in mini chocolate chips
• Pour into pan, bake for 55-60 min until a toothpick inserted near the center comes out clean
• Allow cake to cool in pan for 10 minutes then invert onto a wire rack and cool completely
• To prepare glaze, heat peanut butter and chocolate over low heat, stirring constantly until smooth and runny
• Drizzle warm glaze over cooled cake
• Sprinkle with crunch while still wet