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Chunky Chocolate Peanut Butter Bars




Source of Recipe


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Recipe Introduction


Came across this recipe from the Chocolate Cake Mix Doctor cookbook and boy does this sound good and sinful! It uses a yellow cake mix so its easy too.


List of Ingredients




1 pkg plain yellow cake mix (18.25 oz)
1 cup chunky peanut butter
1 stick (8 tbls) butter, melted
2 large eggs
2 cups semisweet choc chips
1 can (14 oz) sweetened condensed milk
2 tbls butter
1 cup sweetened flaked coconut
2 tsp vanilla extract

Recipe



Place rack in center of oven and heat oven to 325. Set aside an ungreased 13x9 inch pan.

Place the cake mix, peanut butter, melted butter, and eggs in large mixing bowl. Blend with an electric mixer on low speed for 1 minute, scraping down the sides of the bowl with a rubber spatula-the mixture will be satiny and thick. Reserve 1 1/2 cups of the mixture for the topping. Transfer the remaining mixture to the ungreased pan and spread out evenly, then set aside. For the filling, place choc chips, sweetened condensed milk and the 2 tbls butter in a medium sized heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3-4 minutes. Remove pan from heat and stir in the coconut and vanilla until well combined. Pour the choc mixture over the crust and spread it out evenly with a rubber spatula. Using your fingers, crumble the reserved crust mixture and scatter it evenly over the chocolate. Place pan in oven and bake until its light brown, 25-30 minutes. Remove pan from oven and place on wire rack to cool for 30 mins. Cut into bars and serve. Note : these can be frozen wrapped well in foil for up to 6 months. Thaw bars overnight before serving.