Chunky Peanut Butter Chocolate Bars

This recipe was contributed by Sarah McKenna.  I remember tasting these at a church activity in college.  I have been thinking about them ever since.  They combine so many of my favorite things . . . . peanut butter, chocolate, coconut, cake . . . . yum!  I have been craving them for over a month and finally found an excuse to make them.  (Thank you, housewarming party!)  They are easy and rich.  Love it.

Chunky Peanut Butter Chocolate Bars

1 box plain yellow cake mix
1 cup chunky peanut butter
8 Tablespoons (1 stick) butter, melted
2 large eggs
1 bag (12 ounces, 2 cups) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 Tablespoons butter
1 cup sweetened flaked coconut
2 teaspoons vanilla extract

1.  Preheat oven to 325 degrees F.  Set aside an ungreased 9x13 baking pan.

2.  Place the cake mix, peanut butter, melted butter, and eggs into a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  The mixture will be thick.  Set aside 1 1/2 cups for the topping.  Using your fingertips to spread it out, press the remainder of the dough evenly over the bottom of the pan as a crust.  Set aside.

3.  For the filling, place the chocolate chips, condensed milk, and 2 Tablespoons butter inot a medium-size heavy saucepan over low heat.  Stir and cook until the chocolate is melted and the misture is well combined, about 3 or 4  minutes.  Remove the pan from the heat and stir in the coconut and vanilla until well distributed.  Pour the chocolate mixture over the crust and spread evenly.  Using your fingers, crumble to reserved crust dough and scatter evenly. 

4.  Bake until the cake is light brown, about 25 to 30 minutes.  Remove the pan from the oven and let it cool on a wire rack for 30 minutes.