Today, May 18, is I Love Reeses’s Day, so it seemed like a good time to dig into my recipe archives from my food blogging days for some peanut butter/chocolate treats. Here’s an oldie but a goodie – peanut butter chocolate layer bars! Simple yellow cake mix is tweaked with the addition of creamy peanut butter and butter to create a rich peanut butter cake layer. Then, melted chocolate chips are mixed with sweetened condensed milk for a fudgy chocolate layer. Top the whole thing off with some of the reserved peanut butter mixture for a truly decadent triple-layer bar. And if you want to really go all out, you can always add some chopped Reese’s cups on top! (In fact, I just might do that next time.)
These are a great crowd pleaser if you want to bring something to a get-together this summer. And they’re always a welcome addition to your dessert table for a birthday party or shower! Just switch the cupcake liner you place them in before plating – and they’re on theme! (Pics below of when I made these for a friend’s wedding shower and for my son’s birthday.)
Peanut butter mixture:
1 package yellow cake mix
1 cup peanut butter
1 stick unsalted butter, softened
- 2 cups semi-sweet chocolate chips
- 2 Tablespoons unsalted butter
- 1 can sweetened condensed milk
- 1 Tablespoon vanilla extract
- Preheat oven to 325 degrees.
- Add all of the ingredients for the peanut butter mixture to a medium-sized mixing bowl. Combine well using an electric mixer.
- Reserve 1-1/2 cups of the peanut butter mixture. Press the rest of the mixture in the bottom of a 13” X 9” baking pan.
- Add chocolate chips and 2 Tablespoons butter to a microwave-safe bowl. Melt by heating 30 seconds at a time, stirring between each increment until chocolate is fully melted.
- Add sweetened condensed milk and vanilla extract to chocolate mixture, stirring to combine.
- Pour chocolate mixture over the peanut butter layer, spreading evenly.
- Take remaining peanut butter mixture and break into pieces by hand, gently flattening and “sprinkling” over the chocolate layer. There is no perfect way to do this.
- Bake for 25-30 minutes.
- Allow pan to cool before cutting into squares.
- Serve in cupcake liners for easier handling and a nice presentation.