Made with a cake mix short-cut, Chocolate Peanut Butter Bars is an easy crumb bar dessert recipe with a creamy peanut butter and chocolate mixture sandwiched between a cake mix base and topping.
This dessert snack is ooey, gooey, decadent, and incredibly simple to make.
Chocolate Peanut Butter Bars
Something magical happens when you mix peanut butter and chocolate together. Combine that with just enough crunch and these Chocolate Peanut Butter Bars are drool-worthy, crave-worthy, and completely addictive!
Please tell me if you can eat just! I can’t.
Just look at that thick ribbon of chocolate. And, the crust is buttery with a little crunch and texture.
If you’ve been following me, you know I’m all about quick and easy! Using a cake mix for the crust and topping makes the prep time for these bars very quick. The hardest part is waiting for them to cook.
If you want really pretty squares, you’ll need to wait until they cool completely or even chill them in the refrigerator to get those perfect, bakery-style cuts. If that isn’t a priority to you, dive right in as soon as they’re cool enough to handle!
- 1 pkg yellow cake mix
- 6 Tablespoons butter melted
- 1/2 cup crunchy peanut butter
- 2 large eggs
- 12 ounce pkg semi-sweet chocolate chips
- 14 ounce can sweetened condensed milk
- 2 Tablespoons butter
- 2 teaspoon vanilla
- Preheat oven to 325 degrees.
- Combine cake mix, butter, peanut butter, and eggs in a large bowl. Press into a 9x13 cake pan reserving 1 cup to crumble on top.
- In a small saucepan, melt chocolate chips, sweetened condensed milk, and butter. Stir until smooth, remove from heat and stir in vanilla. Pour over cake mixture in pan. Spread evenly. Crumble remaining cake mixture over top.
- Bake 20-25 minutes. Remove from oven and cool completely before cutting into bars.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.