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Caramelly Chocolatey Peanutty Buttery Bars


1 package vanilla cake mix
1 cup chunky peanut butter
8 tablespoons (1 stick) butter, melted
2 large eggs, beaten
12 ounces (1 package) semi-sweet chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
1 cup sweetened flaked coconut
2 teaspoons vanilla extract
1 jar (12 ounces) caramel ice cream topping
1 cup peanut butter chips (optional)
 
Preheat oven to 325 degrees.
 
In a large bowl, using an electric mixer, combine cake mix, peanut butter, melted butter and eggs on low speed for one minute. Scrape down sides and reserve 1 ½ cups cake mixture.
 
Place remaining cake mixture in bottom of 13” x 9” baking pan and press evenly on bottom of pan using fingers. Set aside.
 
Combine chocolate chips, sweetened condensed milk and butter in microwave safe bowl. Heat on high for 2 minutes. Remove and stir until chips are melted. Return to microwave, if necessary, for 30 second intervals until chips are melted. Pour chocolate mixture over crust and spread evenly.
 
Pour caramel topping evenly over chocolate and sprinkle peanut butter chips evenly over caramel.
 
Sprinkle the remaining cake mixture (breaking it up with fingers) over the top.
 
Bake, in center of oven, for 25 to 30 minutes or until top is lightly browned.
 
Cool and cut into 1 inch squares.
 
 
© 2012 Sylvia's Kitchen. All rights reserved.