Directions

1. In a medium saucepan, mix sugar, cornstarch, and cocoa together. Stir in milk with a whisk, and heat to a boil over medium-high heat. Continue to cook for 1 to 2 minutes while stirring until mixture has thickened. Take pan off the heat and whisk in chocolate chips and peanut butter until smooth. 
2. Serve warm or place in a container with plastic warp directly on the pudding and refrigerate until chilled, about 3 to 4 hours. Garnish with peanuts and banana slices.