Tuesday, March 3, 2015


We ended up getting about 2 inches of snow from our Saturday snowstorm. After about an inch had fallen, we went out to get some detergent and the roads weren't too bad. So we were surprised when we were almost home that a truck and car had had a "close encounter" on the road behind us. 

Our house backs up to a 2 - lane road that is a major cut-through to go south. The road is a series of little hills to get to the top of the hill about 5 houses south of us. In the six years we have lived here we have had fun on several occasions watching from our sliding glass doors in our kitchen cars and trucks trying to get up the hill after a snowstorm. At the top of the hill is a cross road. This is where we turn to come into our subdivision. The problem is because of the hilly terrain, it isn't always easy to see oncoming traffic before turning out onto this cut-through road. I guess that is what happened Saturday....one of the vehicles turned out in front of the other one not seeing him coming. So that was our little bit of excitement for this winter.

Sunday morning as we were getting ready to go to Sunday school and church, we heard our neighbor Jerry with his snowblower clearing our drive. It was so thoughtful of him to get out early; we didn't mess up the drive way at all with the tires and since the sun came out, by evening the drive way was totally melted.

I decided to make these Peanut Butter Chocolate Bars to show him our appreciation. The recipe makes a lot. That meant my husband could take half of them to the tax office, too. As I sat and enjoyed one of them after dinner last night, I told my husband, "The volunteers at Hillcrest Thrift Shop would really like these." hmmm


1       box plain yellow cake mix (without the pudding in the mix)
1       cup smooth peanut butter
1       stick of butter, melted
2      large eggs
2      cups chocolate chips (I used dark chocolate chips)
1       can sweetened condensed milk (14 - ounces)
2      tablespoons butter
1       cup unsweetened grated coconut
1       cup chopped pecans
2      teaspoons vanilla extract

Preheat oven to 325 degrees F. Set aside an ungreased 9 x 13 - inch baking pan.

Place the cake mix, peanut butter, melted butter, and eggs in a large mixing bowl. Blend on low speed for 1 minute. Scrape the sides of the bowl with a rubber spatula. The mixture will be thick.

Set aside 1-1/2 cups of batter for the topping.

Press the rest of the batter in the bottom of the pan to cover the bottom completely. Set aside.

For the filling, place the chips, sweetened condensed milk, and 2 tablespoons of butter in a medium size saucepan. 
On low stir the mixture until smooth 3 - 5 minutes.

Remove from the heat
and add the nuts, coconuts, and vanilla.
Stir until completely combined with a wooden spoon.

Drop spoonfuls of chocolate mixture over the bottom leaving some still in the pan. 
Spread the spoonfuls out to cover the cake mix batter. 

Use the last in the pan to fill in spaces.

Using your fingers, crumble and sprinkle the reserved batter over the chocolate mixture.

Bake for 20 - 25 minutes or til light brown. (I did bake mine the full 25 minutes.)

Remove and cool for 30 minutes on wire rack before cutting into bars.

Store bars covered in plastic wrap at room temperature for up to 3 days or in the refrigerator for 1 week. Trust me they won't last that long.

You can freeze them individually for up to 6 months. Thaw before eating. 

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