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1
Place a rack in the center of the oven and preheat the oven to 325 F, set aside an ungreased 13x9 inch baking pan.
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2
Place the cake mix, peanut butter, melted butter, and eggs in a large mixing bowl.
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3
Blend with an electric mixer on low speed for 1 minute.
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4
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
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5
The mixture will be satiny and thick.
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6
Reserve 1.5 cups of the mixture for the topping.
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7
Transfer the remaining mixture to the pan.
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8
Using your finger tips, press the mixture evenly over the bottom of the pan so that it reaches the sides.
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9
Set aside.
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10
For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium size heavy saucepan over low heat.
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11
Stir and cook until the chocolate is melted and the mixture is well combined.
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12
3 to 4 minutes.
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13
Remove the pan from the heat and stir in the coconut and vanilla until well distributed.
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14
Pour the chocolate mixture over the crust and spread it evenly with the rubber spatula so that it reaches the sides of the pan.
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15
Using your fingertips crumble the reserved crust mixture and scatter it evenly over the chocolate.
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16
Place the pan in the oven.
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17
Bake the cake until it is light brown 25 to 30 minutes.
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18
Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
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19
Cut the cake into 48 bars.
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20
Remove the bars from the pan with a metal spatula and serve.
