Chunky Chocolate Peanut Butter Bars

“This was featured on the Al Roker Show; it is a recipe from the Cake Mix Doctor. They are awesome!”
READY IN:
45mins
SERVES:
48
YIELD:
1 baking pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Place a rack on center of the oven.
  3. Set aside an ungreased 13"x9" baking pan.
  4. Plcae the cake mix, peanut butter, melted butter and eggs in large mixing bowl.
  5. Blend with an electric mixer on low for 1 minute.
  6. Stop the machine and scarpe down the sides of the bowl with a rubber spatula.
  7. The mixture will be thick.
  8. Reserve 1-1/2 cups for the topping.
  9. Transfer the remaining crust mixture to the pan.
  10. Using your fingertips, press crust evenly over the bottom of the pan so that it reaches all sides.
  11. Set aside.
  12. For the filling, place the chocolate chips, condensed milk and 2 tablespoons butter in a medium-sized heavy saucepan over low heat.
  13. Stir and cook until the chocolate is melted and the mxiture is well combined, 3-4 minutes.
  14. Remove the pan from the heat and stir in the coconut, vanilla and pecan pieces, until well distributed.
  15. Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan.
  16. Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate.
  17. Place pan in the oven and bake until it is light brown, 25-30 minutes.
  18. Remove the pan from the oven and place it on wire rack to cool for 30 minutes.
  19. Cut into bars, and remove from pan with a metal spatula and serve.
  20. Enjoy!
  21. TIP: These bars can be stored in covered plastic wrap, at room temp for up to 3 days or in the refrigerator for up to one week. Or freeze them, unwrapped in aluminum foil, for up to 6 mos. Thaw the bars overnight in the refrigerator before serving.

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