Described as “The perfect PMS food” by one of my happy tasters. I love it because it is a great way to use up some of those ultra-cheap cake mixes that accumulate from sales. Oh, and it’s low-fat….(not really, but if I say that will it make it true?)
1 package plain yellow cake mix
1 cup peanut butter (I think I liked it with plain peanut butter)
8 T melted butter
2 c. semisweet chocolate chips (or more if you are me)
14 oz. sweetened condensed milk (see here for cheap substitute)
2 T. butter
1 c. flaked coconut
2 t. vanilla extract
1. Preheat oven to 325.
2. Place cake mix, peanut butter, melted butter, and eggs in a large mixing bowl. Blend with an electric mixer for 1 minute. The mix will be thick. Reserve 1 1/2 c. for the topping. Transfer the rest to a 13×9 in baking pan. Using fingertips, press the mix evenly over the bottom of the pan so it reaches the sides. Set aside.
3. For the filling, place the chocolate chips, condensed milk, and 2 T. butter in a medium pan over low heat. Stir and cook until melted and well combined. Remove from heat and stir in coconut and vanilla.
4. Pour the chocolate mix over the crust and spread evenly with rubber spatula so it reaches the sides of the pan.
5. Using fingertips, crumble the reserved crust mix and scatter it evenly over the chocolate. Place the pan in the oven.
6. Bake until light brown 25 to 30 min. Remove the pan from the oven and let it cool for 30 minutes.
7. Cut into 48 bars. Can be frozen for a great “later” treat.