A Treat For Your Sweetie

Made from the perfect combination....Peanut Butter and Chocolate!!!

I guess I could say I'm pretty good at making desserts. It's sort of my thing. I like to eat dessert too, but that's nothing to brag about.

Part of the problem is that I'm married to a man that has a SEVERE sweet tooth. That enables me to bake to often, therefore eat sweets too often. But, sometimes this is expected. Like on Valentines Day. This recipe for Chocolate Peanut Butter Bars is definitely a contender for his all time favorite treat. It comes from the famous Cake Mix Doctor cookbook. The original I think, because there is like a million now.

It's kind of extensive (for some, not for the experienced cook!!) but it's worth it!! Also, I'm sort of a cake pan/cookie sheet snob. This recipe (ANY recipe baked in a 9x13 pan) will come out so. much. better if baked in one of these! A Magic Line Cake pan. They are amazing. They cook perfectly and the corners are perfectly straight which just makes things look so much better. No more baking in a round corner pyrex dish...please!!! You wont regret it. There is a baking shop in Old Town Lenexa that sells them at a decent price.


Chocolate Peanut Butter Bars

1 box yellow cake mix
1 cup smooth peanut butter
1 stick butter, melted
2 eggs

1 package (12 ounces) semisweet chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
1 cup grated coconut
1 cup chopped pecans
2 teaspoons vanilla extract

Preheat oven to 325.

Place the cake mix, peanut butter, melted butter, and eggs in a large mixing bowl. Blend with a mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a spatula. Mixture will be thick. Reserve 1½ cups for the topping. 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. Stir and cook until the chocolate is melted and the mixture is well combined. 3-4 minutes. Remove the pan from the heat and stir in the coconut, pecans, and vanilla until well distributed. Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingers, crumble the reserved crust and scatter it evenly over the chocolate. Place the pan in the oven.

Bake the cake until it is light brown with a few gold spots, 20- 30 minutes. Dont over cook!! They get dry fast. Cut and serve! :)

And yes, if you haven't noticed....I'm kind of on a roll with this blogging thing!! Trying to keep it interesting!!