These pan bars are baked in your slow cooker and come out nice and moist. Perfect as dessert or an afternoon snack! This recipe is best cooked in a 3.5 quart casserole slow cooker but can also be made in a large 6 quart or larger oval slow cooker.
Prep Time15 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Desserts
Cuisine: American
Keyword: 10 Ingredients Or Less, Chocolate, Pan Bars, Peanut Butter
Line the bottom of a 3.5 quart casserole slow cooker OR a 6 quart or larger oval slow cooker with parchment paper, leaving 2 to 3 inches of paper hanging out on the ends, and set aside.
Mix together the dry cake mix, 8 tablespoons (1/2 cup) melted butter, peanut butter and eggs in a large mixing bowl until well combined.
Spread half of the batter to the bottom of the prepared slow cooker in an even layer.
In a medium heavy-bottomed pan on the stove top set over medium heat add the sweetened condensed milk, 2 tablespoons of butter and chocolate chips and cook just until the chocolate chips are melted and the mixture is smooth.
Remove pan from heat, and add in vanilla extract.
Pour the entire contents of the pan over the batter in the slow cooker and spread evenly with an offset spatula.
Add the remaining peanut butter batter to the top of the chocolate mixture by dropping small pieces all over the top.
Place a layer of paper towels or a clean kitchen towel between the lid and the slow cooker (to prevent condensation from dripping on the bars while they cook). Cook on LOW for 4 hours.
Carefully lift out of the slow cooker, using the parchment paper ends, and place on a cooling rack. Allow to cool completely before cutting into 12 bars.