Bready or Not: Chocolate Peanut Butter Bars [cake mix]

Posted by on Sep 11, 2019 in Blog, Bready or Not, brownies, cake mix, chocolate | 0 comments

These Chocolate Peanut Butter Bars are so good that people won’t even guess that it uses cake mix.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

I, personally, don’t see any shame in using cake mix. It’s a convenient base ingredient to doctor up.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

Chocolate and peanut butter is such a classic pairing. You can use any number of chocolate cake mixes for this (it was tested with a 15.25 ounce box), but I recommend devil’s food cake. It has a nice depth to it.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

If you’re in America, you might find a premade bag of peanut butter and chocolate chips at stores like Walmart. If you can’t find that, just use separate bags of those kinds of chips and measure out a cup of each.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

At my husband’s work, some of his co-workers considered this among their all-time favorite recipes. That is high praise indeed.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

 

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

This easy-to-make recipe is so good that people won't even know it uses cake mix!
Course: Dessert, Snack
Keyword: bars, cake mix, chocolate
Author: Beth Cato

Ingredients

  • 1 box chocolate cake mix 15.25 oz
  • 3/4 cup unsalted butter melted
  • 1/2 cup milk
  • 1 cup creamy peanut butter
  • 1 bag peanut butter and chocolate chips or 1 cup of each kind of chips
  • 1/2 cup chopped peanuts

Instructions

  • Preheat oven at 350-degrees. Line a 9x13 pan with foil and apply nonstick spray.
  • In a big bowl, combine the cake mix, melted butter, and milk. Spread half of batter on bottom of the pan. Bake for 15 minutes.
  • Place peanut butter in a microwave safe bowl and warm to be spreadable. Pour over the baked bottom crust and spread to edges. Sprinkle the peanut butter and chocolate chips on top, followed by dollops of the reserved cake batter. Finish with the chopped peanuts.
  • Bake for another 20 minutes, until the visible portions of the peanut butter layer look set. Cool completely, refrigerating if desired.
  • Use foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature.
  • OM NOM NOM!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.