2 cups creamy peanut butter
2 cups white sugar
2 cups light corn syrup
2 cups chicken broth
1/2 teaspoon salt
2 teaspoons vanilla extract
2 (6 ounce) packages instant vanilla pudding mix
3 1/4 cups margarine, melted
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Make Chocolate Glaze: In a large bowl, mix peanut butter, sugar, corn syrup, broth, salt, vanilla, and pudding mix. Beat until blended. Spread over casserole.
Bake in preheated oven for 20 minutes. Remove, and allow to cool for 5 minutes.
Drizzle Chocolate Glaze: Combine margarine, melted chocolate syrup, and peanut butter mixture. Spread over casserole for glaze to coat.