Preheat oven to 325°F. Use an ungreased 9”x13” pan. 

 

Place cake mix, peanut butter, melted butter & eggs in mixer bowl. Blend with electric mixer on low for 1 minute or so. Stop machine (it actually says that) & scrape down the side of the bowl. Mixture will be thick. Reserve 1-1/2 cups for topping. (I always spread the reserved batter on a plate & put it in the freezer while putting the other stuff together. It crumbles well after being chilled. Otherwise, it is a mess to get on top.) Put remaining mixture into the pan &, using fingertips, press evenly over the bottom of the pan so it reaches all sides. Set aside.

 

Place chocolate chips, condensed milk & 2 Tabsp. butter in heavy saucepan over low heat. Stir & cook until chocolate is melted & mixture is well combined, 3 to 4 minutes. Remove from heat & stir in coconut, pecans & vanilla until well distributed. Pour the chocolate mixture over crust & spread evenly so it reaches sides of pan. Using your fingertips, crumble the chilled reserved crust & scatter it evenly over the chocolate

 

Put pan in oven & bake until light brown, 20 to 25 mins. (I usually don't need to bake it that long, but your oven may be different--watch it & don't overbake.) Remove from oven & cool for 30 minutes before cutting. (yes, you have to wait!)

 

Store for up to 3 days at room temp., up to 1 week in refrig., or for up to 6 mos. in freezer. (Like they will last that long.)