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Chunky Peanut Butter Chocolate Bars

September 12, 2013 By Sarah Westover McKenna 5 Comments

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I love these chunky peanut butter chocolate bars!  They are made with a yellow cake mix and so rich and delicious!  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!

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Chunky Peanut Butter Chocolate Bars
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees F. Set aside an ungreased 9x13 baking pan.
  2. 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.
  3. Set aside 1½ cups for the topping.
  4. 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.
  5. 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.
  6. Remove the pan from the heat and stir in the coconut and vanilla until well distributed.
  7. Pour the chocolate mixture over the crust and spread evenly.
  8. Using your fingers, crumble to reserved crust dough and scatter evenly.
  9. Bake until the cake is light brown, about 25 to 30 minutes at 325 degrees F.
  10. Remove the pan from the oven and let it cool on a wire rack for 30 minutes.
3.5.3226

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Sarah Westover McKenna

Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.
Sarah Westover McKenna

@bombshellbling

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Filed Under: Edible Crafts

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Comments

  1. Jessica H says

    September 16, 2013 at 9:41 am

    Those look like they would melt in your mouth!

    Reply
  2. Kristy says

    October 21, 2013 at 11:44 am

    I just want to double check…the list of ingredients calls for 8 Tbsp (1 stick) of butter but in the directions it says to use 2 Tbsp with the chocolate & the sweetened condensed milk. Which amount is correct?

    Reply
    • Sarah says

      October 21, 2013 at 2:53 pm

      There is a melted stick in the batter part and 2 EXTRA tablespoons in the filling. I will go try to reword it so that it is more clear. Thanks! Enjoy!

      Reply
  3. Kristy says

    October 21, 2013 at 6:31 pm

    Thanks!! I read the directions again & saw the two butter amounts! Guess I should’ve paid better attention :/ These are so good! Love them!

    Reply
    • Sarah says

      October 22, 2013 at 9:45 am

      Oh good!

      Reply

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