They’re rich, fudgy, decadent, and almost brownie-like. There’s a soft chocolate base is topped with chocolate chips and flooded with a mixture of sweetened condensed milk and peanut butter.
If you’ve never tried that combination, it’s pure heaven. The sweetened condensed milk takes on creamy, caramely notes as it bakes and pairs perfectly with peanut butter. More chocolate dough tops the sweetened condensed milk and peanut butter mixture but doesn’t cover it completely. That exposed mixture is gooey perfection.
The chocolate portion is made with Pamela’s Gluten Free Chocolate Cake Mix. Even though it’s cake mix, in this application the result is tastes more like bars or brownies than cake because it’s dense and fudgy. If you need to bring a dessert to a holiday event or party where there may be gluten-free attendees, this is the perfect recipe because no one will ever miss the gluten, whether they need to be gluten-free or not.
After baking, poke holes in the bars and drizzle sweetened condensed milk into the holes. Be patient for the bars to soak it all up. Overnight is best, but if all you have is a few hours, that’s fine. It’ll be messier but this is a messy, gooey dessert no matter what. The best kind. The sweetened condensed milk soaks in and it’s like ice cream seeping into warm brownies. So good.
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