We all love Magic Bars in this house. This recipe from Hershey is very similar, only the bottom is a chocolate crust made with a Chocolate Cake mix. Who doesn’t love the taste of chocolate and peanut butter together. When you add coconut, nuts and Eagle Brand milk, you just can’t miss. I always buy the Fat Free Eagle Brand Milk. I promise that they will be just as delicious. These would be great to take to a picnic or barbecue.
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1 package (about 18 oz.) chocolate cake mix (with pudding in the mix)
1 cup Milk Chocolate Chips or Semi-Sweet Chocolate Chips
1 cup Peanut Butter Chips
1 cup Sweetened Coconut Flakes
1 cup coarsely chopped walnuts or pecans
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 package (about 18 oz.) chocolate cake mix (with pudding in the mix)
1 cup Milk Chocolate Chips or Semi-Sweet Chocolate Chips
1 cup Peanut Butter Chips
1 cup Sweetened Coconut Flakes
1 cup coarsely chopped walnuts or pecans
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
Directions:
1. Heat oven to 325°F. Generously grease 15x10x1-inch jelly-roll pan.
2. Stir butter into dry cake mix in large bowl with fork until mixture is completely blended and all of cake mix is moistened; sprinkle evenly into prepared pan. Press down firmly. Sprinkle chocolate chips, peanut butter chips, coconut and nuts in order, over crumb mixture. Drizzle sweetened condensed milk evenly over top.
3. Bake 30 to 35 minutes or until slightly bubbly and very lightly browned. Cool completely in pan on wire rack. Cut into bars. About 48 bars.
