1 box yellow cake mix
1/2 cup (1 stick) butter, melted
1 large egg
1/2 tsp vanilla
1 tbs water, optional, if necessary
1 cup shredded sweetened coconut flakes
3/4 cup semisweet chocolate chips
3/4 butterscotch chips (OR white chocolate chips OR peanut butter chips)
1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter

preheat oven to 350 degrees and prepare a 9″x13″ pan by lining it with aluminum foil and then spraying it with cooking spray. in a large mixing bowl, combine the cake mix, butter, egg, and vanilla and mix well. the batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers to knead it together, adding the water if necessary. press the dough into the prepared pan. sprinkle the coconut over the dough, then sprinkle the chocolate and butterscotch chips evenly.

in a mixing bowl (the same one from the cake mix is fine), combine the sweetened condensed milk and peanut butter, stir until well combined, and pour mixture evenly over dough, using a spatula to even it out if necessary. bake for 26-29 minutes, or until edges of bars begin to brown and pull away slightly from the sides of the pan, or until the middle of the bars has barely set, taking care not to overbake. the bars will set up considerably upon cooling. allow bars to cool well before slicing and serving. store in an airtight container on the countertop for up to five days or freeze for up to three months.

makes 20 bars