Our Favorite Peanut Butter Chocolate Bars

By á-1554

Ingredients

• 1 pkg. (18.5 ounces) plain butter recipe golden cake mix or 1 pkg. (18.25 ounces) plain yellow or vanilla cake mix
• 1 cup smooth or crunchy peanut butter
• 8 tablespoons ( 1 stick) butter, melted
• 2 large eggs
• 1 pkg. (12 ounces; 2 cups) semisweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons pure vanilla extract

Preparation

Step 1

Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside an ungreased 13x9 inch metal baking pan
Place the cake mix, peanut butter, butter, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. The mixture will be thick. Measure about 1 1/2 cups of this mixture and set it aside for the topping. Place the remaining cake mix mixture in the baking pan, pressing it over the bottom of the pan with your fingertips so that it reaches all sides to form the crust. Set the pan aside.
Place the chocolate chips and condensed milk in a medium-size microwave-safe glass bowl and microwave on high power for 1 minute. Stir in the vanilla and continue stirring until the chocolate has melted and the mixture is smooth and creamy. Pour the chocolate mixture over the crust, spreading it evenly with the rubber spatula so that it reaches the sides. Using your fingertips, crumble the reserved topping and scatter it over the chocolate.
Place the pan in the oven and bake the bars until they are golden brown around the edges and on top, 30-35 minutes. Transfer the baking pan to a wire rack and let cool for 20 minutes, before cutting the bars and serving.

Refrigerate for up to 5 days. Freeze the bars in the pan, covered with aluminum foil for up to three months.