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Category: Bars
Prep Time: Cook Time: Total Time:
1 box plain yellow cake mix
1 cup chunky peanut butter
1/2 cup butter, melted
2 large eggs
1 (12 oz) pkg semisweet chocolate chips
1 can sweetened condensed milk
2 tbsp butter
1 cup frozen unsweetened grated coconut, thawed, or sweetened flaked coconut
2 tsp vanilla extract
Preheat the oven to 325. Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute, scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the 13x9 inch baking pan and pressing the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
For the filling, place the chocolate chips, condensed milk, and 2 tbsp butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes. Remove the pan from the heat and stir in the coconut and vanilla until well distributed. Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan.
Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate. Place the pan in the oven. Bake the cake until it is light brown, 25 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Cut the cake into 48 bars. Remove the bars from the pan with a metal spatula and serve.
NOTE: Store these bars, covered in plastic wrap, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, unwrapped in aluminum foil, for up to six months. Thaw the bars overnight in the refrigerator before serving.
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CHUNKY CHOCOLATE PEANUT BUTTER BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 box plain yellow cake mix
1 cup chunky peanut butter
1/2 cup butter, melted
2 large eggs
1 (12 oz) pkg semisweet chocolate chips
1 can sweetened condensed milk
2 tbsp butter
1 cup frozen unsweetened grated coconut, thawed, or sweetened flaked coconut
2 tsp vanilla extract
Preheat the oven to 325. Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute, scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the 13x9 inch baking pan and pressing the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
For the filling, place the chocolate chips, condensed milk, and 2 tbsp butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes. Remove the pan from the heat and stir in the coconut and vanilla until well distributed. Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan.
Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate. Place the pan in the oven. Bake the cake until it is light brown, 25 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Cut the cake into 48 bars. Remove the bars from the pan with a metal spatula and serve.
NOTE: Store these bars, covered in plastic wrap, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, unwrapped in aluminum foil, for up to six months. Thaw the bars overnight in the refrigerator before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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