1 (24 ounce) container semi-sweet chocolate, chopped (18.25 ounce) package confectioners' sugar for decoration
1 (3.3 ounce) package instant chocolate pudding mix
1 (3.4 ounce) jar peanut butter cookies, crushed
1 (8 ounce) container frozen whipped topping, prepared to serve
3 cups rolled oats
2 cups semisweet chocolate chips
1/2 cup boiled peanuts
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper. Melt chocolate and set aside until cool. Heat liquid and cream together in a medium saucepan, then remove from heat while still hot and add pudding mix and peanut butter later.
Transfer mixture to prepared pan. In narrow bowl, beat egg whites until stiff peaks are no larger than peas. Gradually add 2 tablespoons sugar, and beat until well combined. Fold in until no streaks remain. Fold in whipped topping, chocolate chips, and peanuts. Spread mixture evenly into prepared pan.
Bake for 1 hour, until filling is set.
Pour remaining chocolate over baked pudding. Refrigerate 4 hours or overnight.