Peanut Butter Chocolate Bars
User Reviews
4
Peanut Butter Chocolate Bars
Description
This recipe uses a yellow cake mix mixed with melted butter, creamy peanut butter, and egg to form a thick batter pressed into a pan. A small portion of the batter is reserved to crumble on top of the final assembly, adding texture contrast. A chocolate sauce made by melting semi-sweet chocolate chips with sweetened condensed milk and butter is spread over the peanut butter batter base before sprinkling with the reserved crumbs.
After assembling, the bars are baked at 325 degrees Fahrenheit for about 20-25 minutes. Cooling completely before slicing ensures the bars hold together and develop a firm structure. The resulting bars have a dense, chewy base with a creamy peanut butter flavor complemented by a sweet, glossy chocolate topping and crumbly bits on top.
Ingredients
- 1 (15.25 package) yellow cake mix plain
- 1/2 /2 cup butter melted
- 1 cup peanut butter creamy
- 1 egg
- 1 (12 oz package) semi-sweet chocolate chips
- 1 (14 ounce can) sweetened condensed milk
- 2 tablespoons butter
- 2 teaspoons vanilla
Instructions
- Preheat oven to 325 degrees and grease a 9x13 baking dish.
- Combine cake mix, melted butter, peanut butter, and egg in a large bowl using a mixer or spoon. Press the cake mixture into prepared baking dish reserving 1 1/4 cup of the mixture to crumble on top.
- In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
- Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/4 cups of reserved cake mixture on top evenly.
- Bake for 20-25 minutes. Cool completely before cutting into bars.
Notes
- Cool bars completely after baking to allow them to firm up before cutting.
- Reserve a portion of the batter to crumble on top for added texture contrast.
- Use creamy peanut butter for a smooth consistency in the base.
- Grease the pan well to prevent sticking when pressing the batter.
User Reviews
Overall Rating
4
You'll Also Love
