White Chocolate Peanut Butter Cake Batter Bars

Last Thursday, I put myself in a pretty awful situation. It was about 4:30pm, I was hungry…and then I went on Pinterest.

You know how they say you should never go grocery shopping when you’re hungry? Yeah, well you should never go on Pinterest when you’re hungry either.

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My mouth watered as I browsed through each recipe, with my only saving grace being that most of the recipes either called for ingredients I didn’t have, or would have taken more time than I wanted to deal with.

But then…I came across Gracie’s recipe for Cake Batter Blondies and all bets were off. I remembered having come across that recipe quite a ways back, but I had totally forgotten about them up until that point.

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I already knew that I didn’t have any sprinkles on hand, so the fun “funfetti” look would not have been possible, and what’s the point in that? Then, I came across another variation that she made using Nutella and I realized that that was something I could work with.

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Because I didn’t have any Nutella on hand…but I DID have some white chocolate peanut butter…and man oh man did that sound like a delicious combo. Turns out, it is not only delicious…

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it is dangerously delicious.

White Chocolate Peanut Butter Cake Batter Bars

(Inspired by Gracie’s Nutella Cake Batter Blondies)

Ingredients:

  • 1 box yellow cake mix
  • 1/2 cup white chocolate peanut butter, melted*
  • 1/4 egg substitute (or 1 egg, beaten)
  • 1 tablespoon canola oil
  • 1/3 cup skim milk
  • 1/2 cup white chocolate chips (optional)

*any regular peanut butter would taste just as good, too!

Directions:

Preheat oven to 350 degrees. In a small bowl whisk together egg substitute, oil, and peanut butter. Add cake mix (and chips, if using) to the wet mixture and combine (batter will be very thick). Slowly add the milk and stir until just combined.

Place batter in an 8×8 pan sprayed with nonstick cooking spray. Bake for 22-25 minutes or just until the edges turn golden. Allow to cool completely (at least 30 minutes) before cutting – the center will otherwise be pretty gooey!

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I’d be willing to bet that these would taste phenomenal if they were topped with some White Chocolate Buttercream or Fudgy Frosting, but I just couldn’t bring myself to do it…

I already did enough damage on them without making them even more delicious. Winking smile

Comments

  1. Lauren says

    I just tried Gracie’s cake batter blondies a month or so ago and LOVEDDD them (so much that I know better than to make them again anytime soon haha). Trying it with the white chocolate pb…genius and looks awesome!!

  2. Annie says

    I can’t believe I have all the ingredients down to the yellow cake box!

    I just calculated the calories at 150 when cut into 12 servings.

    Will make it IMMEDIATELY right after I finish my black bean brownies.

    P.S. Silly questions: unsweetened vanilla almond milk instead of skim milk is okay right?

  3. says

    oh my goodness these look DELICIOUS!! i’m drooling right on my keyboard.

    and i’m totally with ya on the Pinterest thing – my “recipes to try” board is full of sweet treats and creamy pasta dishes because i always find myself on there when i’m hungry!!
    Julianna @ Julianna Bananna recently posted..Scenes from L.A.

  4. Natalie says

    I made these tonight and they were AMAZING. I have never tasted anything like them before. It’s a very cool recipe. I expected it to brownie-ish for some reason, and it wasn’t….a pleasant surprise, however! Thanks for sharing this!

    • Courtney says

      I don’t think I did…haha, I had to think about that! If I had them on hand I would have, but I think I was out at the time

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