Ingredients
Scale
- 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 sweetened flaked coconut
- 2 teaspoons pure vanilla extract
Instructions
- Preaheat oven to 325 degrees and line a 13×9-inch pan with foil, shiny side down, leaving edges overhanging at end.
- For the crust, combine 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. Srape down the sides of the bowl with a rubber spatula. The mixture will be thick and crumbly. Reserve 1 1/2 cups for the topping and then 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.
- For the filling, place the chocolate chips, condensed milk and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes, stirring frequently. Remove the pan from the heat and gently mix in the coconut and vanilla. Pour the chocolate mixture over the crust and spread it evenly with the rubber spatula. Crumble the reserved crust and scatter it evenly over the chocolate layer.
- Place the pan in the oven and bake until the barsare light brown, 25 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Grabbing the sides of the foil, lift out of pan and allow to completely cool. Cut into squares and serve.