BCL - Grandma Trumbetas' Coconut Peanut Butter Fudge Bars Best Family Recipes

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Grandma Trumbetas' Coconut Peanut Butter Fudge Bars

"These are a splendid combination of cake, chocolate, peanut butter, and coconut! I get requests for those cookies from anyone who has ever attempted them! VERY clean to make!"

Ingredients :

• 1 (18.25 ounce) bundle yellow cake mix
• 1 cup peanut butter
• 2 eggs
• 2 2/3 tablespoons softened butter
• 1 (15 ounce) field coconut-pecan cake frosting
• 1 (14 ounce) can sweetened condensed milk (together with Eagle Brand®)
• 1 (12 ounce) bag chocolate chips (including Nestle®)
• 2 teaspoons softened butter

Instructions :

Prep : 10M	Cook : 24M	Ready in : 1H

• Preheat oven to 350 stages F (175 stages C). Grease a 9x5-inch loaf pan.
• Beat cake blend, peanut butter, eggs, and a couple of 2/three tablespoons softened butter collectively in a big bowl till you have got a smooth batter. Spread about 2/3 of the batter into the prepared baking dish; press remainder into small balls and set aside.
• Stir frosting, sweetened condensed milk, chocolate chips, and 2 teaspoons softened butter collectively in a bowl until smooth; spread atop the layer of batter in the baking dish. Lightly flatten balls of batter with your palms and unfold atop the frosting mixture.
• Bake in preheated oven until golden brown, 20 to twenty-five mins. Cool completely earlier than cutting into 24 squares to serve.

Notes :

• If you do no longer cool absolutely, the cookie filling will run out of the center.
• Expect the edges of the cookies to paste to the pan a piece. Try to split from facets of the pan inside a few minutes of taking it out of the oven.

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