1 pkg. yellow cake mix
1 c. peanut butter (creamy style)
1 stick butter, softened
2 eggs

FILLING:

12 oz. pkg. chocolate chips
1 can Eagle Brand milk
2 tbsp. butter
1/4 tsp. salt
1 c. flaked coconut
1 c. chopped nuts
2 tsp. vanilla

In a bowl, combine dry cake mix, peanut butter, butter and eggs. Stir until dough holds together. Press 2/3 of dough onto bottom of an ungreased jelly roll pan. Reserve remaining dough for topping. Prepare filling. Spread filling over dough. Crumble reserved dough over filling. Bake at 350 degrees for 20 to 25 minutes. Cool and cut into bars.

FILLING: In heavy saucepan, combine chocolate chips, Eagle Brand milk, butter and salt. Melt over low heat until smooth. Remove from heat and stir in coconut, nuts and vanilla.