Recipe: Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars:
Makes 24 bars

1 pkg. (18.25 oz.) plain yellow cake mix (no pudding)
1 cup smooth peanut butter (or crunchy, if preferred)
1 stick (1/2 cup) real butter, melted
2 large eggs
1 pkg. (2 cups) semisweet chocolate chips
1 (14oz) can sweetened condensed milk
2 tbsp. butter
1 cup frozen unsweetened grated coconut, thawed
1 cup chopped pecans
2 tsp. pure vanilla extract

Preheat oven 325 degrees F. Set aside an ungreased 13x9-inch baking pan.

Place cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.

For the filling, put the chocolate chips, condensed milk and 2 Tbsp. butter in medium size heavy saucepan over low heat. Stir and cook till the chocolate is melted and mixture is well combined, 3-4 minutes. Remove pan from heat and stir in coconut, pecans and vanilla until well distributed. Pour chocolate mixture over the crust and spread it evenly 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.

Bake cake until its light brown 20-25 minutes. Remove pan from oven and place it on wire rack to cool, 30 minutes. Cut the cake into 24 bars. Remove bars from pan with metal spatula and serve.

Store these bars covered in plastic wrap, at room temperature for up to 3 days or in fridge up to 1 week. Or freeze them, wrapped in aluminum foil for up to 6 months. Thaw these bars, overnight in the fridge before serving.