Fudgy Chocolate Peanut Butter Cup Icebox Cake

Instructions

1. Line a 5x9 inch loaf pan with parchment paper, leaving a little bit overhanging on two sides, then spray with nonstick spray.
2. In a large bowl, use an electric mixer to combine the ricotta and cream cheeses until smooth and creamy. Add in the melted chocolate; mix until combined.
3. Scoop ⅓ of the chocolate mixture into the loaf pan and use a rubber spatula to smooth into an even layer. Sprinkle ½ of the peanut butter cup chunks on top. Drizzle with about ½ cup of fudge sauce. Scoop another third of the chocolate mixture on top of the peanut butter cup/fudge layer; smooth out so it's even. Sprinkle with remaining peanut butter cups and another drizzle of ½ cup of fudge sauce. Scoop the remaining chocolate mixture on top; smooth it out.
4. Refrigerate at least 12 hours (or overnight). When ready to serve, lift the loaf out of the pan and place onto a cutting board. Drizzle fudge sauce on top, and add some chopped peanut butter cups. Slice and serve on a plate that has been drizzled with more fudge sauce. Sprinkle with additional peanut butter cups, if desired.