Peanut Butter Chocolate Bars

By sheberger

Ingredients

• 1 package (18.25 ozs) plain yellow cake mix (Duncan Hines is best)
• 1 cup smooth peanut butter
• 8 tablespoons (1 stick) butter, melted
• 2 large eggs
• 1 package ( 12 ounces; 2 cups) semisweet chocolate chips
• 1 can (14 ozs) sweetened condensed milk
• 2 tablespoons butter
• 1 cup frozen unsweetened grated coconut, thawed (I used sweetened, grated)
• 1 cup chopped pecans (or your favorite nut)
• 2 teaspoons pure vanilla extract

Details

Servings 24

Preparation

Step 1

Place a rack in the center of 325 degree oven. Set aside an ungreased 9x13 pan.

Place cake mix, peanut butter, melted butter, and eggs in a large mixing bowl. Blend with mixer on low speed for 1 minute. Scrape sides of bowl and mix again. Mixture will be very thick. Reserve 1 ½ cups for the topping. Transfer the remaining crust mixture to the pan. Using your fingers, press 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 tablespoons butter in a medium size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined. Remove the pan from the heat and stir in the coconut, pecans, and vanilla until well distributed. Pour the mixture over the crust, and spread it evenly so that it reaches the edge of the pan. Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate.

Bake until it is light brown, about 20 to 25 minutes. Let cool on wire rack for 30 minutes. Cut into 24 bars. Eat and Enjoy!!!