One of Radar’s favorite treats from childhood is this decadent, rich, gooey concoction. I asked his mom for the recipe, which she sent to me happily (it was actually from a box of cake mix), but apparently he hasn’t asked for them since he was a kid, because they don’t even make one of the ingredients any more! Luckily, I was able to find a copycat recipe, distributed by Pillsbury when they discontinued the product, and Radar said they were just like he remembered them as a kid!
Fair warning, do not make a double batch of these – they are far too rich to have that many in the house! I made 2 batches to send to him for the flights home from Japan, and in 2 8-hour legs with 15 chocolate and peanut butter lovers on the plane, there were leftovers!
Ingredients for crust:
- 1 box yellow cake mix
- 1 cup peanut butter
- 1/2 cup melted butter
- 2 eggs
Ingredients for filling:
- 1 cup semi-sweet chocolate chips
- 14 oz can sweetened condensed milk (not evaporated)
- 2 tbsp butter
- 1 cup sweetened flaked coconut
- 3/4 cup brown sugar, tightly packed
- 1/2 cup flour
- 1/2 cup chopped pecans (optional)
Combine crust ingredients, stirring by hand until dough holds together. Press 2/3 of dough into bottom of ungreased 9×13 baking pan. Prepare filling by combining chocolate, sweetened condensed milk, and butter in a saucepan and melting over low heat until smooth; remove from heat and add remaining ingredients. Spread filling over dough in pan, and top with remaining crust (crumble it with your hands over the filling). Bake at 350F for 20-25 minutes, and cool before cutting into 36 bars.
Since I mailed them to him, I actually just cut the contents of the baking dish in half and sent them as slabs so they wouldn’t be all crumbs when they got to Japan. They will also keep in the freezer (which is where Radar kept them for a month), so if you find you just can’t finish them, pop them in there for a month or two until they’re all gone.
This treat will satisfy any peanut butter and chocolate lover’s sweet tooth!