Here’s another recipe sent to me by my friend, Lori. (I recently posted her recipe for Snickers Dip as well.) She told me how easy and quick these cookie bars were to put together, so it seemed like a good recipe to try for our teenage devotional after church tonight. I came home with an empty dish, so I’d say it was a hit!
It really was as quick and easy as I’d hoped that it would be! The chocolate center was very fudgy and delicious. I refrigerated before serving so that they would be easier to cut into bars, but they were VERY yummy when I tasted them warm! Since I usually have the ingredients on hand, this is a quick dessert that I can throw together on short notice.
Peanut Butter Chocolate Bars
- 1 Yellow cake mix
- 1/2 cup butter, melted
- 1 cup creamy peanut butter
- 2 eggs
- 1 (12 ounce) bag semi-sweet chocolate chips
- 1 can Eagle brand milk
- 2 tablespoons butter
- 2 teaspoons vanilla
Preheat oven to 325 °F.
Combine cake mix, melted butter, peanut butter, vanilla and eggs. Stir together until well blended. Reserve 1½ cups of cake mixture.
Spread remainder in a greased 9×13 dish for crust.
Melt chocolate chips with Eagle brand milk and butter. Spread over crust.
Crumble reserved cake mixture over top.
Bake for 20-25 minutes.
Cool completely before cutting.