This year I decided to join the 2015 Christmas Cookie Recipe Swap. The swap is hosted by six awesome blogs: Bread Booze Bacon, Home. Made. Interest. It’s A Keeper, Our Mini Family, Cooking on the Front Burners, and Create. Craft. Love. I paired up with Jonesin’ For Taste and we swapped cookie recipes. Jade gave me her recipe for White Chocolate Chip Peanut Butter Bars, and I gave her my Italian Butter Cookie recipe. I’m excited to read Jade’s post on her experience making my Italian butter cookies.
A yellow cake mix is the key ingredient in the recipe for White Chocolate Chip Peanut Butter Bars. I must admit—I usually don’t use boxed cake mixes in my recipes, so I was curious about how this recipe would turn out for me. I followed the original recipe with one exception. I had a 2-cup bag of white chocolate morsels and I used them all in the recipe. (I have this hangup about using most of something then leaving a wee bit in the container. It never gets used and finally makes its way to the trash. I’ve actually revised some of my recipes to avoid waste.) While I was smoothing out the cookie dough in the pan, I thought I might have added too many white chocolate chips. They seemed to pile up on each other and overcrowding the batter. I wasn’t sure if I would end up with large pools of melted white chocolate or if additional white chocolate chips would completely consume the batter.
The bars turned out exceptionally well despite my skepticism about using the boxed cake mix. I’m not a big fan of white chocolate, so the extra chips were too much for me, but I ignored them and ate more than my fair share of the bars. Next time, I’ll reduce the chips if I’m going to make the bars just for us to snack on; otherwise, I’ll leave the additional chips. Everyone loved the bars and the white chocolate chips. My daughter loved them so much that she picked on them all night then chewed me out for making them. My husband like the soft chewy centers. I found the chewy peanut butter bar to be dangerously addictive (I had one before going to bed, one for breakfast, and another after work today).
This recipe would also be delicious made with crunchy peanut butter, dark chocolate chips, or pecans or walnuts. Substituting a chocolate cake mix for the yellow mix is also appealing. Oh, yes; a dark chocolate cake mix, creamy peanut butter, and chopped walnuts would just be downright sinful. Thank you, Jade, for sharing your great recipe.
- 1 yellow cake mix
- ⅓ cup canola oil
- 2 eggs
- ½ cup smooth peanut butter
- 1½ cups white chocolate chips
- Heat oven to 350 degrees. Mix together cake mix, eggs, and oil. Mix in peanut butter. Stir in white chocolate chips. Pat the mixture into an ungreased 9 by 13 pan. Bake 15-18 minutes, or until golden brown on the edges. Let cool 30 minutes before serving. Store covered.