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Category: Bars
Prep Time: Cook Time: Total Time:
1 pkg yellow cake mix
1/2 cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 tbsp cornstarch
1 (12 1/4 oz) jar caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts
Topping
1 (16 oz) can milk chocolate frosting
1/2 cup chopped salted peanuts
Preheat oven to 350. Grease a 13x9 inch baking pan. In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly-about 3 minutes. Stir in chopped peanut butter cups. Press into a prepared baking pan and bake at 350 for 18-22 minutes or until lightly browned.
Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter. Stir until smooth. Cook over low heat; stirring occasionally, until mixture comes to a boil-about 25 minutes. Cook and stir 1to 2 minutes longer. Remove from heat; stir in peanuts. Spread evenly over warm crust.
Bake for 6 to 7 minutes longer or until almost set. Cool completely on wire rack. Spread with frosting; sprinkle with chopped peanuts. Refrigerate for at least 1 hour before cutting. Store in the refrigerator.
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PEANUT BUTTER CARAMEL BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 pkg yellow cake mix
1/2 cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 tbsp cornstarch
1 (12 1/4 oz) jar caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts
Topping
1 (16 oz) can milk chocolate frosting
1/2 cup chopped salted peanuts
Preheat oven to 350. Grease a 13x9 inch baking pan. In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly-about 3 minutes. Stir in chopped peanut butter cups. Press into a prepared baking pan and bake at 350 for 18-22 minutes or until lightly browned.
Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter. Stir until smooth. Cook over low heat; stirring occasionally, until mixture comes to a boil-about 25 minutes. Cook and stir 1to 2 minutes longer. Remove from heat; stir in peanuts. Spread evenly over warm crust.
Bake for 6 to 7 minutes longer or until almost set. Cool completely on wire rack. Spread with frosting; sprinkle with chopped peanuts. Refrigerate for at least 1 hour before cutting. Store in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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