Reese's Peanut Butter Chocolate Gooey Bars

• Refrigerated

  • 4 Eggs

• Condiments

  • 3/4 cup Reese's peanut butter chocolate spread

• Baking & Spices

  • 1 box Chocolate fudge cake mix
  • 1 (16 oz box Powdered sugar

• Dairy

  • 2 sticks Butter
  • 1 (8 oz pkg Cream cheese

• Other

  • 1 (8 oz pkg Reese's minis

Found on thedomesticrebel.com

Description

Ingredients

• 1 box chocolate fudge cake mix
• 2 sticks butter, divided & melted
• 4 eggs
• 1 (8 oz) pkg cream cheese, softened
• ¾ cup Reeses Peanut Butter Chocolate Spread (similar to peanut butter or Nutella, and found where the peanut butter is in the grocery store)
• 1 (8 oz) pkg Reeses Minis
• 1 (16 oz) box powdered sugar

Directions

• Preheat oven to 350 degrees F. Line a 13x9 baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
• In a large bowl, combine the cake mix, one (1) stick of melted butter and one (1) egg, stirring with a rubber spatula until combined and thick. Press the mixture into the prepared pan in an even layer. Sprinkle the layer with the Reeses Minis.
• Wipe out the bowl and add in the cream cheese and Reeses chocolate spread. Using an electric mixer, beat for about 30 seconds - 1 minute or until combined. Add in the eggs, one at a time, beating well after each addition. Add in the remaining stick of melted butter, beating well. Lastly, add in the powdered sugar all at once, beating until incorporated.
• Pour the mixture over the crust layer. The pan will weigh about one ton. Pop the pan in the oven and bake for approx. 35-40 minutes or until the center is just about set and only slightly jiggly. Its okay if it jiggles a little bit; do NOT over bake! Allow the bars to cool completely, then refrigerate for about 2 hours or until chilled before cutting into squares.
• Dust the tops with powdered sugar, if desired. Store leftovers in the fridge.