Preheat your oven to 175°C (350°F). Prepare the chocolate cake batter according to the package instructions.

Pour the batter into a 23×33 cm baking dish and bake as directed. Once baked, remove from the oven and let it cool for 10 minutes.

Use the handle of a wooden spoon to poke holes approximately 2 cm apart across the surface of the warm cake. Allow the cake to cool further while you prepare the filling.

In a microwave-safe bowl, heat the creamy peanut butter in 15-second intervals, stirring between each interval until completely melted and smooth.

Stir the sweetened condensed milk into the melted peanut butter until fully combined.

In a separate large bowl, whisk together the vanilla pudding mix and room temperature milk until just smooth but not thickened. Quickly whisk in the melted peanut butter mixture until fully blended.

Transfer half of this peanut butter filling into a piping bag or zipper lock bag with a corner snipped off. Generously pipe the filling into each hole in the cake.

Spread the remaining peanut butter filling evenly over the surface of the cake. Refrigerate for 2 hours until the filling is set.

In a bowl, beat the softened cream cheese and vanilla extract for about 1 minute.

Add the powdered sugar and one third of the heavy cream; beat on low speed until just combined. Gradually add the remaining cream, increase the speed to medium-high, and whip until stiff peaks form.

Spread the cream cheese whipped topping evenly over the chilled cake, ensuring a smooth surface.

Drizzle the melted peanut butter over the frosted cake, swirling it with a skewer to create a marbled effect.

Garnish with the chopped Reese’s Cups and sprinkle with any Reese’s Pieces as desired.

Store the Chocolate Peanut Butter Poke covered in the refrigerator.