Peanut Butter Chocolate Deliciousness

Thirty years ago today, I had my hair French braided at a salon, and when the stylist got to the end of my thick braided hair, she realized she didn't have a ponytail holder. So she gripped my hair with one hand and dug through her purse with the other to find a tiny rubber band meant to hook into her braces.

Genius.

The French braid and salon visit came about because it was a big day for your Bekah girl. My debut as a flower girl. I put on my red dress and white shoes {don't tell...it was after Labor Day} and stood at the end of a line of girls wearing red satin, while my sister and brother-in-law said their vows at the front of a church.

A whole lotta livin' has gone into the thirty years that have followed, and I'm so grateful for those two. Grateful for their love, their commitment to one another, and how every adversity they've faced {and there have been some doozies!} left them clinging tightly to the Lord and to one another.

So today I celebrate them. I celebrate the good example they have offered me as I walked...you know...twenty-seven years behind them in matrimony. Thankful that they have invested in my life, in our life. And in honor of this auspicious occasion, I invite you to a peanut butter chocolate deliciousness party.

And of course, by that, I mean that I'll give you the recipe and you can make our own. And if you're local, give me a jingle and I'll come join you. :)  This recipe is so easy to make, and it is ridiculously tasty. This is perfect for work treats, church carry-in dinners, and rough weeks. {Or days.} It comes together really quickly, and because it's a bar recipe, you can cut the pieces big or small as needed!

{I originally found this recipe here, if you want to see her thoughts and twist on it.}

Chocolate Peanut Butter Deliciousness

* 1 yellow cake mix
* 1/2 cup butter, melted
* 1 cup creamy peanut butter
* 2 eggs
* 1 12-ounce package semi-sweet chocolate chips
* 1 14-ounce can sweetened condensed milk
* 2 Tablespoons butter
* 1 teaspoon vanilla

In a large bowl, mix together the cake mix, melted butter, peanut butter and 2 eggs. {This comes together more easily if you use a mixer, but you can mix it with a spoon.} Spread half of it in a 9x13 baking dish. On the stove in a small pot, combine chocolate chips, sweetened condensed milk, butter and vanilla. Melt on medium heat until all melted and combine, stirring regularly to keep it from burning. Pour over the half mixture in the bottom of the pan, evenly spreading over the top. Take the remaining cake mix batter and press it in small, hand-pressed pieces over the top. Bake 25 minutes at 325. Cool, cut, and serve.

A Few Tips:

* I have actually used crunchy peanut butter in this several times {mostly because it's what I have on hand more often than not} and I like the extra crunch, myself. So if you're a crunchy fan, give that a shot!

* The cake batter part is very thick, so when I spread it in the pan, I put my hand inside a sandwich bag and press it in firmly and as evenly as possible.

* I haven't tried this with milk chocolate chips, but I can imagine it would be quite good - though very rich.

* I've found its easier to use the baggies-over-hands method to press out pieces of batter for the top as well. It's kind of like playing with play-doh! I just put them down on top of the chocolate - and there are always sections where the chocolate shows through. It's not a full piece like it is on the bottom.