All-New Cake Mix Doctor - Anne Byrn [187]
OUR FAVORITE PEANUT BUTTER CHOCOLATE BARS
I HAVE MADE THESE PEANUT BUTTER BARS so many times that yes, you could blindfold me and I could bake them without looking. They are the bars my kids request when they come home from school or camp. They are the bar of choice at their parties. They are just plain good. A cross between a peanut butter cookie and creamy fudge, these bars satisfy a sweet tooth like no other. But through the years I have tinkered with the original recipe, making it even better. I no longer add the chopped pecans, coconut, and butter I first called for in the fudge layer because, frankly, you don’t need them. I really prefer the color and flavor of a plain butter recipe golden cake mix for these bars because the yellow mixes often have too much food coloring in them. And now I bake the bars at 350°F to promote browning; you want to bake them long enough for the top to turn golden brown. Honestly, my children are not so picky, but I like them crunchy and golden on top. Enjoy!
makes:
at least 30 bars
prep:
20 minutes
bake:
30 to 35 minutes
cool:
20 minutes
1 package (18.5 ounces) plain butter recipe golden cake mix or 1 package (18.25 ounces) plain yellow or vanilla cake mix
1 cup smooth or crunchy 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 teaspoons pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside an ungreased 13 by 9–inch metal baking pan.
2. Place the cake mix, peanut butter, butter, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. The mixture will be thick. Measure about 1½ cups of this mixture and set it aside for the topping. Place the remaining cake mix mixture in the baking pan, pressing it over the bottom of the pan with your fingertips so that it reaches all sides to form the crust. Set the pan aside.
3. Place the chocolate chips and condensed milk in a mediumsize microwave-safe glass bowl and microwave on high power for 1 minute. Stir in the vanilla and continue stirring until the chocolate has melted and the mixture is smooth and creamy. Pour the chocolate mixture over the crust, spreading it evenly with the rubber spatula so that it reaches the sides. Using your fingertips, crumble the reserved topping and scatter it over the chocolate.
4. Place the pan in the oven and bake the bars until they are golden brown around the edges and on top, 30 to 35 minutes. Transfer the baking pan to a wire rack and let cool for 20 minutes, before cutting the bars (see page 400) and serving.
Keep It Fresh! Store the bars, covered with plastic wrap, at room temperature for up to three days or uncut in the pan, covered with aluminum foil, in the refrigerator for up to five days. Freeze the bars in the pan, covered with aluminum foil, for up to three months. Let the bars thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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HOUDINI BARS
WHO CAN RESIST such an intriguing name and such a delicious and creamy bar? The magical recipe was sent to me several years ago by P. Jean Champoux, who lives in Westerville,