Peanut Butter Chocolate Bars

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Read more at http://www.the-girl-who-ate-everything.com/2009/03/peanut-butter-chocolate-bars.html#Prs2WiTPHpOxMFJu

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Raspberry Breakfast Bars

 

 

Crust and Top Layer

1 cup all purpose flour (you can also do 1.5 cups all purpose flour)

1/2 cup whole wheat flour 

1 cup firmly packed brown sugar

1 1/4 cups rolled oats

3/4 tsp. salt

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

3/4 unsalted butter, cut into 1-inch pieces

Filling

1/4 cup firmly packed brown sugar

1 lb. frozen or fresh raspberries

1 tsp. lemon zest

1/2 tsp. cinnamon 

1/4 cup lemon juice

2 tbsp. butter melted and cooled

Preheat oven to 350F

Line a 9x9 or 9x13 inch pan. In a bowl, mix together all the dry ingredients for the crust and mix together.

 

Add in the cubed butter, and get your hands in there and smoosh up the butter until you get pea-size pieces of butter mixed in with the flour, etc. Reserve 1-1.5 cups of the mixture for the topping, depending on how much you like. Now, take the rest of the mixture and dump it into the pan, and push it down into a crust. You can use the back of a spoon to make sure it's flat. 

Then in a separate bowl, mix together the filling ingredients. Mix well, and then toss that on top of the crust, and carefully, so as to not damage the crust, spread it evenly. 

Then top it off with the rest of the topping. Use the back of a spoon to flatten the whole bar situation.

Pop it in the oven for around 45 minutes. Every 15 minutes, rotate the pan. You'll know it's done when the sides are bubbling a bit. You can top it off with a sprinkle of brown sugar. Wait till it's cool, and cut them up into pretty bars!

 

Original Recipe & Picture found here