Sunday, July 3, 2016
Cake Mix Chocolate Peanut Butter Bars
This is an old recipe from one of my cookbooks. I made so many recipes from THE CAKE MIX DOCTOR.
Gabe said the guys on the boat really loved this one.
For the crust:
1 15.25 ounce package yellow cake mix*( used upsizer- recipe below)
1 & 1/4 cups smooth peanut butter
10 tablespoons unsalted butter, melted
2 large eggs
For the filling:
2 cups (12 ounces) semisweet chocolate chips
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
Preheat oven to 350°.
Using an electric mixer on low speed, combine cake mix and upsizer, peanut butter, butter, and eggs. Batter will be thick.
Set aside about 1 & 1/2 cups of crust mixture. Press remaining crust mixture into bottom and partially up the sides of an ungreased 9"x 13" baking pan.
To make the filling, place chocolate chips and condensed milk in a microwave-safe bowl. Heat in microwave for 1 minute. Stir mixture until chocolate chips melt and mixture is smooth. Stir in vanilla.
Pour filling over crust in pan and spread evenly. Crumble reserved crust mixture over top of filling.
Bake 30-35 minutes, or until lightly browned. Cool completely in pan before serving
* this is an old recipe and it called for 18.5 ounces. BETTY CROCKER & PILLSBURY CAKE MIXES that weigh 15.25 ounces.: Use 8 level tablespoons plus 1 level measuring teaspoon of cake mix upsizer. DUNCAN HINES CAKE MIXES - 5 level Tablespoons of cake mix upsizer
Recipe for upsizer on Pink Lemonaid Cookies
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