You all know Rachel, right? The Rachel that gave me the original bundt cake recipe…the one I owe this whole blog to…that Rachel. Well, she showed up at my house the other day with these amazing bars. Words can’t describe how amazing they are. They have everything in them…they’re heavenly. And now, you can make them too. And you should. Make them soon. Make them today. Make them right now!
1 box Funfetti cake mix
1/2 cup butter, softened
1 teaspoon vanilla extract
1 tablespoon water (if necessary)
3/4 cup shredded, sweetened coconut
1/3 cup chocolate chips
1/3 cup butterscotch chips
1/3 cup white chocolate chips
1 can Eagle Brand Milk
1/3 cup peanut butter
1/3 cup graham cracker crumbs
1/4 teaspoon cinnamon
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 inch baking dish.
Combine peanut butter, graham cracker crumbs and cinnamon together in a small bowl with a spoon. Set aside.
In a large mixing bowl, combine cake mix, butter, egg and vanilla. (The batter will be really thick, add a little bit of water if necessary…knead the batter with your hands to get it good and incorporated.) Spread the dough into your prepared pan. Sprinkle coconut and all three chips over the dough, slightly pressing them in.
In a mixing bowl (it’s fine to use the same one you just used…don’t worry about washing it out first), combine Eagle Brand and peanut butter mixture. Pour evenly over your dough. Bake 25-30 minutes or until edges are brown and starting to pull away from the side of the pan. Cool and slice into bars.
Some of my favorite moments in life are spent with this lady. Thank you Rachel New for always being a cooking and baking inspiration to me. Most of all, thank you for being such a dear friend. Love you!