Chocolate Peanut Butter Bars

Originally from: Erica C.

Ingredients:

1 package (18.25 ounces) plain yellow cake mix
1 cup chunky peanut butter
8 tablespoons (1 stick) butter, melted
2 large eggs
1 package (12 ounces; 2 cups) semisweet chocolate
chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 cup frozen unsweetened grated coconut, thawed, or
sweetened flaked coconut
2 teaspoons pure vanilla extract 

Instructions:

1. Place a rack in the center of the oven and preheat
the oven to 325 degrees F. Set aside an ungreased
13-by-9-inch baking pan. 

2. Place the cake mix, peanut butter, melted butter
and eggs in a large mixing bowl. Blend with an
electric mixer on low speed for 1 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. 

3. 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, 3 to 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 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. 

4. Bake the cake until it is light brown, 25 to 30
minutes. Remove the pan from the oven and place it on
a wire rack to cool for 30 minutes. 

5. Cut the cake into 48 bars. Remove the bars from the
pan with a metal spatula and serve. 

Store these bars, covered in plastic wrap, at room
temperature for up to three days or in the
refrigerator for up to one week. Or freeze them,
unwrapped in aluminum foil, for up to six months. Thaw
the bars overnight in the refrigerator before serving.

Hot Mama Notes: We have made this recipe A LOT.  It is always a crowd pleaser.  Everyone loves it, and it is so easy to make. :)

Hot Mama Grade: A