Peanut Butter Chocolate Bars

October 19, 2011
Our friend Jess came back to Provo after working for the summer in Alaska. Derek and I decided to throw him a welcome home party at our place. It turned out to be a lot of fun and I think that these for the choice yummy treat really won everyone over!
Chewy chocolate peanut butter bars. Peanut butter bars without graham crackers, peanut butter bars with oatmeal. Peanut butter chocolate chip bars. School Peanut butter bars. Gluten-free peanut butter bars. Peanut butter bars with peanut butter frosting. Easy quarantine recipe. Quarantine treat ideas. Easy peanut butter recipe. Peanut butter treat ideas. #treat #bars #cake #peanutbutter #easyrecipe #kidrecipes
Ingredients


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

  • Chewy chocolate peanut butter bars. Peanut butter bars without graham crackers, peanut butter bars with oatmeal. Peanut butter chocolate chip bars. School Peanut butter bars. Gluten-free peanut butter bars. Peanut butter bars with peanut butter frosting. Easy quarantine recipe. Quarantine treat ideas. Easy peanut butter recipe. Peanut butter treat ideas. #treat #bars #cake #peanutbutter #easyrecipe #kidrecipes
  • Directions
    • Place a rack in the center of the oven and preheat the oven to 325°F. Set aside an ungreased 13-by-9-inch baking pan.
    Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and 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 pan. Using your fingertips, 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, three to four minutes. Remove the pan from the heat and stir in the coconut, pecans 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, 20 to 25 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
    Cut the cake into 24 bars. Remove the bars from the pan with a metal spatula and serve.
    recipe adapted from: here

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    1 comment

    1. blur127October 21, 2011 at 12:10 AM

      My class loved them. Thanks for saving my life...Nick ate one in the fridge and I about killed him. (He wasn't in the fridge eating it. He took one that was in the fridge and ate it.)

      ReplyDelete

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