1 pkg. yellow cake mix
1 c. creamy peanut butter
1/2 c. melted butter
2 eggs

Combine cake mix, peanut butte and eggs. Stir by hand until dough hangs together. Press 2/3 of the dough into a 9 x 13 inch ungreased pan.

FILLING:

1 c. chocolate chips
14 oz. can Eagle Brand milk
2 tbsp. butter
1 pkg. almond coconut frosting mix

Combine chocolate chips, milk and butter. Heat until melted; stirring until smooth. Remove from heat and stir in frosting mix. Spread filling over dough in pan. Crumble rest of dough over the filling. Bake 20 to 25 minutes at 350 degrees; then chill.