In a medium saucepan, whisk together the sugar, cornstarch, yolks and about 1 cup of the protein shake. Once smooth, add the remaining protein shake and mix well. Place the saucepan over medium-low heat, whisking constantly until it starts to boil. Let boil for 1 minute as you continue to whisk. Remove from the heat and stir in the peanut butter. If the pudding doesn’t look completely smooth, run it through a sieve to remove any lumps. Pour into serving dishes and cover with plastic wrap to avoid creating a film on the pudding. Let chill in the fridge for at least 2 hours. When ready to serve, place the chopped chocolate bar in a microwave-safe bowl. Microwave at 50% power for 30 seconds. Stir well and continue microwaving in 15-second intervals until smooth. Drizzle over the pudding and top with a dollop of whipped topping and garnish with chopped peanuts and/or peanut butter cups, if desired.

Note: When cooking with a protein shake, it’s important to avoid high heat as it could make the pudding grainy.