Kraft's Chocolate Peanut Butter Bars

These taste even better the second day, provided there are any left that is.

1 pkg. (2 layer size) chocolate cake mix
1 pkg. (3.9 oz.) chocolate instant pudding
1/2 cup (1 stick) butter, melted
1/2 cup  milk
1 cup semisweet chocolate chips, divided
1 cup dry roasted peanuts, divided
1 cup creamy peanut butter

Preheat oven to 350°. Line a 13x9" baking pan with foil; spray with cooking spray. Set aside.

In a large bowl, mix first 4 ingredients til blended (Mixture will be thick). Press half the cake mix mixture into prepared pan. Bake 10 minutes.http://media-files.gather.com/images/d470/d942/d745/d224/d96/f3/full.jpg
Sprinkle half of the chocolate chips and peanuts over crust. Dollop spoonfuls of peanut butter over the crust and carefully spread. Note: This becomes much easier as the peanut butter melts. http://media-files.gather.com/images/d471/d942/d745/d224/d96/f3/full.jpg
Dollop remaining cake mix mixture over peanut butter; sprinkle with remaining chocolate and peanuts.http://media-files.gather.com/images/d472/d942/d745/d224/d96/f3/full.jpg

Bake 15 more minutes. Cool 1 hour. Refrigerate at least 4 hours before slicing. (I preferred them at room temperature).
http://media-files.gather.com/images/d469/d942/d745/d224/d96/f3/full.jpg

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