Chocolate Peanut Butter Cake Bars

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Hey again! Welcome back to the second edition of Beyond Frosting on My Cooking Spot. I am excited to bring you something that is basically the totally opposite of my Peach and Macadamia Nut Muffins. These are Peanut Butter Cake Bars. They are just like a magic bar, but these use a cake mix instead of a graham cracker base. I really had no idea you could use a cake mix as a base for a bar, which in hindsight, I am not sure why I thought you couldn’t. If you mix an egg and some butter with a cake mix, it creates the perfect base for a bar.

However, this recipe brings you a little something else that’s special. Have you heard of Jif Whips? Basically, it is whipped peanut butter goodness and bonus, they have a chocolate version. I was totally hooked; like “forget the spoon and just use your finger” hooked. Mmmm; guilty. I mixed some Jif Whips into my cake mix base for an added layer of peanut butter in these bars.


You might also notice this bar is topped with brownie crumbs. I had a batch of leftover brownies, and well, I just thought it was appropriate to add some chocolate to these to offset the peanut butter. Whether you prefer chocolate or peanut butter, these bars are packed with both.

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Peanut Butter Cake Bars

Yields 24 bars

Recipe slightly adapted from Crazy For Crust  

  • 1 Box Chocolate cake mix
  • 1/2 C Butter softened
  • 3/4 C Jif Chocolate Whips
  • 1 Large eggs
  • 3/4 C Milk chocolate chips
  • 3/4 C Reese peanut butter chips
  • 1 Package Reese’s mini peanut butter cups
  • 2 C Brownie crumbs
  • 1 Can Sweetened condensed milk

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cake mix, butter, Jif Whips and eggs. Beat on medium speed until smooth. Mixture should be somewhat dough-like.
  3. Gently pat into the bottom of a 9 x 13″ pan.
  4. Top with chocolate and peanut butter chips, followed by Reese’s peanut butter cups and then crumbled brownies.
  5. Pour can of condensed milk over top of bars.
  6. Bake at 350 degrees for 20-24 minutes until the top starts to turn golden brown. Baking times will vary by oven. Allow bars to cool completely before cutting. Store in an airtight container.

I hope your week is off to a great start. I know these Chocolate Peanut Butter Cake bars might help with that!

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Julianne is the face of the Beyond Frosting blog. Her first passion is snowboarding and her second passion is baking. Food evokes emotion and she loves making people happy with food. Baking is her avenue for creativity. Julianne’s favorite desserts are cupcakes and cheesecakes.

Blog: Beyond Frosting
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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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