I love chocolate. I also love peanut butter. So, naturally, I love these chunky peanut butter chocolate bars! Many, many years ago a college aquaintance made them for an event and I begged her for the recipe.
Ever since that time they have been at the back of my mind. I don’t make them often, but every time that I do I marvel at their richness and tell myself to remember to make them again soon. I was delighted a few weeks ago when it occurred to me that I could make them for a friend’s baby shower that I was throwing. They were a rich, gooey hit, I’ll tell you that much!
They are the best cooled, possibly even the second day, which is a very strange thing for this warm-cookie-loving girl. They just firm up and it seems to allow the ingredients to really meld together. Also, if you aren’t a big coconut fan leave it out. It definitely changes the texture, and I know some people don’t care for that. I, for one, love coconut, so I always use it.
So, without further adieu, I give you these incredibly rich and moist Chunky Peanut Butter Chocolate Bars. Let me know how you like them!
- 1 box plain yellow cake mix
- 1 cup chunky peanut butter
- 8 Tablespoons (1 stick) butter, melted
- 2 large eggs
- 1 bag (12 ounces, 2 cups) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 2 Tablespoons butter
- 1 cup sweetened flaked coconut (optional)
- 2 teaspoons vanilla extract
- Preheat oven to 325 degrees F. Set aside an ungreased 9x13 baking pan.
- Place the cake mix, peanut butter, melted butter, and eggs into a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. The mixture will be thick.
- Set aside 1½ cups for the topping.
- Using your fingertips to spread it out, press the remainder of the dough evenly over the bottom of the pan as a crust. Set aside.
- For the filling, place the chocolate chips, condensed milk, and 2 Tablespoons butter inot a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the misture is well combined, about 3 or 4 minutes.
- Remove the pan from the heat and stir in the coconut and vanilla until well distributed.
- Pour the chocolate mixture over the crust and spread evenly.
- Using your fingers, crumble to reserved crust dough and scatter evenly.
- Bake until the cake is light brown, about 25 to 30 minutes at 325 degrees F.
- Remove the pan from the oven and let it cool on a wire rack for 30 minutes.