-
1
1. Preheat oven to 350u00b0F with a rack in the middle position. Lightly grease a 9x13inch pan and set aside.
-
2
2. In a large bowl, combine the yellow cake mix, egg, 6 tablespoons melted butter, and peanut butter. Mix with electric mixer on medium speed, or by hand, until completely combined. It's pretty thick (more like a soft cookie dough), so you might need to get in there with your hands. Press the peanut butter cake mixture into the prepared pan, making sure it's even all the way across.
-
3
3. In the same bowl (since it's now empty and we like to reduce the number of dishes we clean), mix together the chocolate cake mix, remaining melted butter, and evaporated milk until completely combined. This one should be little more like thick cake batter. Set aside.
-
4
4. Bake the peanut butter layer for 9 minutes. Remove from the oven and immediately place the Reese's cups in 6 rows of 4 (like where you will cut the bars). The Reese's cups will start to melt a little bit. That's ok! Just work as quickly as you can.
-
5
5. Once you have the peanut butter cups placed, spoon (or use your hands) the chocolate batter over the Reese's cups. Don't worry about spreading it out because that will move the Reese's cups around too much. Just spoon it on, somewhat evenly, by small amounts and it will spread in the oven.
-
6
6. Bake the whole thing for 20-25 more minutes, until the top is dry. Let cool on wire rack completely. It's best to refrigerate the whole thing for a bit before slicing, but either way, make sure the bars are completely cool before you cut into them! Bars will keep tightly sealed at room temperature for 4 days, or you can wrap them tightly and freeze them for 1 month.
-
7
Recipe adapted somewhat from The Pioneer Woman's Knock You Naked Brownies.
